Put the drained chickpeas into a large pan with the bay leaves, onion and plenty of water. Bring to the boil, then cook for 45 minutes or until the chickpeas are tender. Drain the chickpeas, discarding the bay leaves and onion, and set aside to cool.

Heat the olive oil in a large sauté pan or heavy-bottomed frying pan over a high heat until almost smoking. Add the pancetta and cook until it starts to caramelize. Add the shallots and garlic and cook gently for 2 minutes.

Add the chicken stock to the pan and simmer until it has reduced by half. Add the chickpeas, reduce the heat and simmer for 4 to 5 minutes. Add the spinach and cook for a further 30 seconds, folding the leaves in gently.

Drizzle with a little olive oil and season with salt and pepper if necessary. Serve with crusty sourdough bread.