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Gluten free chickpea and bacon hotpot

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

This kiwi favourite is delicious any time of day and a great gluten free meal option too!





  • 6 slices of Kiwi Streaky Bacon (chopped)
  • 3 garlic cloves (grated)
  • 1 Leek (thinly sliced)
  • A nob of Olivani Spread
  • 1 can of Pams chickpeas (drained)
  • 1 tsp tomato paste
  • 1 can Pams chopped tomatoes
  • ½ tsp Pams sugar
  • dash of worcestershire sauce
  • 2 handfuls Pams Fresh Express baby spinach
  • Pams salt and pepper (to taste)
  • Vogel’s Gluten Free bread (toasted)
  • Ornelle parmesan cheese (grated)
  • Pams ground paprika


  1. Fry the bacon in a large non stick fry pan until the fat is released.
  2. Add the sliced leek, grated garlic and Olivani and continue cooking until leeks have softened.
  3. Stir through the drained chickpeas and tomato paste.
  4. Add canned tomatoes and worcestershire sauce and bring to the boil.
  5. Season with salt and pepper to taste.
  6. Reduce heat and simmer, covered for 15mins then uncovered for 5mins.
  7. Stir through a handful of baby of spinach.
  8. Serve immediately with toasted Vogel’s Gluten Free bread and top with grated parmesan cheese.

Wine suggestion: Merlot