Chickpea and bacon soup

In a large pan, fry 1 chopped onion with 4 rashers streaky bacon, rinded and diced, stirring, for 7-8 minutes or until the onions are golden and the bacon is cooked. Add 400ml ham stock, made with stock cubes, 300ml passata with herbs, and a 400g can chickpeas, drained and rinsed. Season lightly. For a spicy flavour, add 1 tsp crushed chilli flakes and 1 tsp crushed garlic from a jar or tube (or use 1 crushed garlic clove). Simmer for 10 minutes, and serve with crusty bread.