I've been on a pork kick lately, which is strange because only a few months ago I wouldn't touch the stuff. I blame it on turning 30.
My inspiration for this dish came from the classic Italian combination of leeks with pancetta - but spring onions' short season, I opted for their lighter flavor instead. The prawns add a great tang, and contrasted the heaviness of the chickpeas cooked with pancetta. The array of textures and flavors made this meal memorable, and it's perfect for days when you're not in the mood for potatoes or rice as a side.
