Chickpea, Chard and Porcini Soup

Another lovely winter warmer from Hugh F-W's 'Veg Everyday' book, although I varied it by adding some shredded ham hock which turned it into a real rib sticker.  Even though you have to splash out on a packet of dried porcini (two quid from Tesco!) this still comes in well under a fiver and is so rich, mushroomy and warming.  If you don't have chard, kale or spinach or savoy cabbage would do just as well - just make sure it is dark green and full of iron!  Start the usual way by sweating a large chopped onion in a tablespoon or so of oil over a low heat for 10 to 15 minutes.  Whilst this is happening, soak a 25g pack of dried porcini in 800mls boiling water in a jug.  Prep your chard by stripping the leaves from the stalks, slicing the stalks finely and then shredding the leaves.  When the onion is done, add a couple of stalks of rosemary and 2 cloves of crushed garlic, and cook for a couple of minutes.  Fish out the soaked porcini using a draining spoon and put on a wodge of kitchen paper - keep the soaking liquid.  Chop the porcini on a board, as finely as you can, then add to the pot.  Empty in a tin of drained, rinsed chickpeas, half a tin of chopped tomatoes and the chard stalks.  Stir well.  Now, place a sheet of kitchen paper in a sieve and carefully strain the mushroom liquid into the pan, to filter out any grit.  Bring to the boil, add a teaspoon of tomato puree and some marigold veg stock powder or a veg stock cube, then reduce heat and simmer for 20 minutes.  Return to just under the boil and add the chard leaves. Add the shredded ham hock (or some cooked chicken, maybe, or cooked chorizo). Simmer for about 8 minutes until the leaves are cooked but still lovely and green.  Adjust the seasoning, fish out the rosemary stalks and serve piping hot in big bowls with crusty bread and some cheese slices on the side.