Pour enough extra virgin olive oil into soup pot to cover bottom 3mm deep.
Over med-high heat cook garlic, onion, bacon and all spices in oil till it starts to become semi-transparent, and bacon is cocked if using raw bacon. Stir often, don't burn, just starting to brown.
Add drained chic-peas and diced tomato. Stir well and lower temp to med-low heat and cook for 10 minutes with lid on till heated through and starting to soften, stirring occasionally.
Using either a potato masher or a fork, mash 1/2 of the chic-peas in the pot.
Add hot water and stir well. Cover and simmer on low for 20 minutes or until read to serve.
Optionally serve with grated Parmesan cheese on top.
Serves 2 to 4.