Soak chickpeas in water for one night. One day later drain and make in vegetable soup 45 min.
Cut spring onions and peppers into thin rings or strips.
Drain the pineapple. Collect the juice and cut the pineapple into pieces. Add spring onions, pineapple and bell bell pepper to peas 10 minutes before end of cooking time.
Season with curry, honey and pineapple juice.
Rinse parsley, chop finely and sprinkle over soup.
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