Suitable for cold winter evenings, rice and chickpea soup is a complete, nourishing and tasty dish. Here we suggest it with the addition of crispy bacon and the unmistakable scent of rosemary. To start, prepare 3 or 4 tablespoons of oil in a pan, in which you will let the chopped onion and lightly crushed garlic brown. Once the mirepoix is ready, proceed by simmering with a dash of wine. If desired, add a little chopped carrot. Then add the boiled chickpeas, salt, a pinch of black pepper, a dash of nutmeg and curry powder. Let it cook, adding hot stock as needed. As a final step, add Flora Whole meal Rice (previously cooked in boiling water) to the chickpeas and stock. Allow to cook for another 5 minutes. Before serving, garnish with a few slices of bacon well browned at medium heat in a nonstick pan.