I make this a lot and pretty much free style the tomato / chickpea mixture, including making it vegetarian by leaving out the bacon and ham. I usually use canned chickpeas.

• 60g/2oz thick-cut bacon, cut into cubes
• 30g/1oz cured ham (proscuitto), cut into julienne strips
• olive oil
• 2 onions, chopped
• 1 tomato, seeded and grated
• 2 cloves garlic, finely chopped
• 750g / 1 1/2 lbs chick peas, cooked
• salt and pepper
• Garlic Mouselline