Chicken and chickpea cassoulet | a fork and a pencil

Ingredients

• 1 tablespoon olive oil
• 100g (4 oz) slab or rolled pancetta, sliced
• 1 red onion, halved and sliced
• 1 tablespoon ground cumin
• ½ teaspoon chilli flakes
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 chicken thigh fillets, skin removed
• 250ml (1 cup) white wine
• 400g (14 oz) can chickpeas, drained and rinsed
• 2 tablespoons red lentils
• fresh parsley, to serve