Herb-salted chicken and chickpea casserole

Crumb

• 40 g manchego cheese, cut into pieces (3 cm)
• 80 g sourdough bread, day old
• 60 g hazelnuts, without skin, roasted

Herb salt

• 10 sprigs fresh thyme, leaves only
• 3 sprigs fresh oregano, leaves only
• 3 tsp flaked salt
• 1 garlic clove

Casserole

• 1 garlic clove
• 30 g olive oil, plus 1 tbsp extra for frying
• 120 g bacon, cut into pieces (1 cm)
• 2 dried bay leaves
• 200 g red capsicum, deseeded and cut into strips
• 300 g water
• ½ tsp Chicken stock paste (see Tips)
• 20 g sherry vinegar
• 6 chicken thigh fillets
• 400 g canned chickpeas (approx. 250 g after draining)
• 150 g fresh green beans, trimmed