Bacon & courgette pasta with chickpeas

Place a large saucepan over a medium heat and add the lardons. Fry for 6-7 minutes, stirring often, until the lardons are golden and crisp. Remove to a bowl with a slotted spoon, leaving the fat in the pan, and set aside.

Return the pan to the heat, add the onions and courgettes and fry for 4-5 minutes, until softening. Stir often and scrape the base of the pan to release any sticky bacon fat. Add the garlic and fry for 2 minutes more until fragrant, then add the tomatoes, pasta, stock and chickpeas and bring to a simmer

Once bubbling, partially cover the pan, reduce the heat slightly and gently simmer for 15 minutes more, until the pasta is tender and you have a soupy-stew consistency.

Check the seasoning, then divide between bowls and top with the reserved lardons, the cheese, basil and a drizzle of olive oil. Serve immediately.