2 tbsp. Italian bacon, (called Pancetta), or Prosciutto, or regular bacon
1 tbsp. coarse chopped garlic, (fresh)
1 tbsp. oregano
1/2 tsp. hot red pepper flakes
1/2 tsp. fresh ground black pepper
1 (16 oz.) can chi chi or chick peas (reserve juice)
1/4 to 1/2 c. olive oil
1/2 can clear chicken stock
1/2 to 3/4 lb. pasta

Saute bacon in oil in medium sized saucepan. When browning begins, add all spices, (be sure to rub the oregano back and forth between your hands as this will release all of the aroma and flavor). Add garlic. When the garlic begins to turn brown. Add the beans and juice. Add a little of the chicken broth as needed to taste. Serve over any good imported or fresh pasta. Serves 2.