Fire up the bbq and cook the pork belly for around 15-18 minutes. Once ready, remove from the heat and leave on the side.
In a medium size pot, heat olive oil and half a cup of diced onions for 4-5 minutes.
Add in minced garlic, thyme and parsley. Cook through.
Then add in your drained chickpeas. Cook for another 5 minutes. Set aside.
For the sauce, add parsley, lemon juice, olive oil in a blender until mixed through.
Pour it into a small pan then add in half a cup of double cream. Mixing through gently on a low heat. Remove and season.
Serve on a large plate, add your chickpeas, chopped pork belly and top with the parsley sauce. Enjoy!
