Roast Pork Soup with Chickpeas

Fabulous soup made to use up some roast pork in the fridge.

The chickpeas were soaked overnight in unsalted water until soft. A white onion was caramelised in a small pan with some sunflower oil (diced leek will do instead).

The chickpeas were added to the pan with the onion, and water, plus chicken stock, was added. After that I added the tomato puree, the diced carrot, the roast pork, the diced spinach and courgette. Add a generous dash of soy sauce. Stir together and simmer for 45 minutes under glass.

Ten minutes before serving, add the herbs - oregano, and Herbes de Provence.

Serve with a garlic and coriander flatbread and freshly ground black pepper!