2 x garlic cloves
1 x brown onion
2 x medium carrots
2 x stalks of celery
1 x desiree potato
3 x silverbeet stalks
1L of beef stocks (massel)
400g Wits End Big Kabuli Chickpeas
400g red kidney beans
400g canned tomatoes
200g of pasta (buckwheat or whatever you prefer)
1 handful of parsley
3 x rashers of bacon *
Salt and Pepper to taste
Soak the chickpeas overnight, then cook in a pot for 20-30 minutes. Drain and rinse once they are fully cooked.
Place onions, garlic and bacon* into large saucepan on a medium heat.
Cook until onions are transparent.
Add the rest of the vegetables and cook for 10 minutes.
Add the tomatoes, chickpeas, kidney beans and stock.
Bring to boil, then allow to simmer for 15 minutes.
Add the pasta and follow the directions on the pasta packet.
Salt and pepper to taste.
Pinch of parsley to garnish.
Recipe supplied by Samantha Turner - The Seasonal Nutristionist