1D2 cup dried chickpeas or 2 x 330g tins in brine 1 bacon hock 3 medium carrots, peeled and cut into 2cm lengths 2 parsnips, peeled, halved lengthwise and cut into 2cm lengths 2 stalks celery, peeled and cut into 2cm lengths 1D4 cabbage, sliced very finely salt and white
pepper 1 tbsp olive oil 1 small red onion, peeled and finely chopped 2 cloves garlic 2cm chunk Parmesan cheese
If using dried chickpeas, soak them overnight then boil for an hour, or until just tender. Place the bacon hock in a large pot, cover with cold water and bring to the boil. Simmer over very low heat for an hour and a quarter. Add the carrots, parsnips and celery and cook until the hock tests tender when pierced with a skewer and the vegetables are almost cooked. Remove the hock and put aside, then add the cabbage and cook for a further 5 to 8 minutes. Adjust the seasoning. While the cabbage cooks, heat the olive oil in a small pot and cook the onion until it is soft but not at all brown. Add the garlic and cook, stirring, for 30 seconds, then the chickpeas with a little of their liquid. Heat just to warm through. Peel the bacon hock, tear the meat into chunks and add to the chickpeas. Distribute the chickpea mixture among four warmed shallow bowls and spoon in the cooking liquid and vegetables. Grate the cheese over the top and serve.
Serves four as an entr?e or supper dish
