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Ingredients

Method

  • STEP 1

    Cut the bacon rasher into shreds and cook in a hot non-stick pan with the garlic clove. Stir in the wine vinegar and chickpeas. Toss in the baby leaf spinach, stirring until wilted. Season if you want to, then serve hot.

Recipe from Good Food magazine, September 2004

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A star rating of 4.3 out of 5.11 ratings
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