Chick Pea and Spinach Soup

• 500 g tin of cooked chick peas or 150g of dried chick peas, soaked overnight and cooked
• 4

If you are using dried chick peas, soak them overnight and boil them in unsalted water until they are tender, 1–2 hours, drain and keep the cooking water if you want to mix it with the stock.

Heat the olive oil in a sauté pan and cook the onion, garlic and lardons over a low heat until transparent and melting. Add the tomato and cook until it has a jammy consistency, around 5 minutes. A