Ingredients

1 smoked ham hock (bacon hock)

2 tablespoon olive oil

1 medium onion, thinly sliced

1/4 teaspoon paprika, smoked or plain

1 cup canned chickpeas, drained

400 gram canned tomatoes

1 carrot, cut into small dice

pinch each of white pepper and salt

250 millilitre vegetable stock (we use continental stock pot gels)

squeeze of lemon juice, to finish

flat-leaf parsley, to garnish

Method

1.Wrap the hock loosely in foil or place in an oven-proof dish and cover. Bake at 180°C for 1½ hours or until meat is soft and falls away from the bone.

2.In a medium to large saucepan (I use a 2.5L pan), heat the oil and fry the onion until starting to colour. Add the paprika, cook for 1 minute, then add the remaining ingredients except the lemon juice and flat-leaf parsley.

3.Bring to a simmer and cook for 20 minutes. Taste and season with salt and pepper – it may not need salt as the stock is usually salty enough and the ham hock will add saltiness too.

4.To serve, add a squeeze of lemon juice, parsley and a decent amount of shredded ham hock meat. Delicious!

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