Cut the bacon into slices and then make small strips.
Cut the celery, carrot and onion into small cubes (kind of fried) In a pan add a little oil and freshly cut vegetables. Add the chickpeas drained from the water.
Add salt and pepper to taste. When everything is well browned, cover with water up to the chickpea level.
Simmer for 15-20 minutes. Meanwhile, brown the cheek in a pan.
Serve the soup and garnish with strips of crispy bacon and herbs.
