Start by soaking the chickpeas in a bowl of water for a full day. The next day, drain and boil the chickpeas in a pot with fresh water for a couple of hours until tender.

Meanwhile, in a skillet, heat a splash of oil and add the onion, finely diced. Season with salt, black pepper, dried oregano, and ground cumin to taste.

Add half of a yellow chili pepper (ají amarillo), finely diced and seeded, or use a small one if preferred.

Add 3 1/2 to 5 1/3 ounces of smoked bacon (about 100 to 150 grams) for extra flavor. Stir in 2 tablespoons of ají panca paste and finally, 2 cloves of garlic, finely chopped. Sauté for a few minutes until fragrant.

In a new pot with the cooked chickpeas and fresh water, add the sautéed mixture. Stir gently and cook for about 20 minutes. Serve hot, and enjoy with fried fish, a breaded cutlet, or your favorite side.