2 carrots, finely chopped
2 celery stick, finely chopped
1 medium onion, finely chopped
3 garlic cloves, finely chopped
400g tin chopped tomatoes
Heat the olive oil in a large saucepan over a medium heat and fry the smoked pancetta until crispy. Remove to a plate.
Next fry the carrots, celery, red onion, smoked paprika and garlic for 5 mins.
Add the crispy pancetta back to the pan.
Add the tomato purée, chopped tomatoes, chickpeas, stock and orzo.
Bring to the boil, then simmer, whilst stirring regularly for 15 mins.
