Chickpea Stew with Cabanossi

3 tbsp. bouillon cubes 1 tbsp. oil 2 tsp. paprika powder 2 tbsp. chopped parsley

Soak the chickpeas in enough water for one night. Drain the soaking water the following day and rinse the peas.

Bring the water to a boil, add the chickpeas with the grained clear soup and simmer the whole thing with the lid closed at a low temperature.

Peel and chop the onions and garlic cloves. Heat the oil in a saucepan and sauté both.

Rinse and clean the peppers and leeks, cut the peppers into strips and the leeks into rings. Cut the cabanossi diagonally into slices. Add the peppers, onions, leek and cabanossi to the chickpeas and cook for 10 minutes.

Season the stew with Tabasco, bell pepper, paprika powder or cayenne pepper. Sprinkle with parsley.

Serve with fresh baguette.

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