1 1/2 cups cooked chickpeas
1 1/2 quarts chicken stock
1/2 lb. lean bacon
2 cloves garlic, chopped
2 medium onions, chopped
2 Tbsps. lard
2 medium tomatoes, chopped
Salt and pepper to taste

Place chickpeas in a blender with 1/4 cup of the stock and puree. Add the puree to the stock and cook for 15 minutes. Fry the bacon; set aside. Saute the garlic and onion in the same pan with the lard. Meanwhile, chop bacon. When onion is soft, add tomatoes and cook 3 more minutes. Strain. Add chopped bacon, salt, and pepper.