1. soak the chickpeas in water for one night. The following day, drain and simmer in the soup on low heat for about 2 hours.
In the meantime, finely dice the bacon. Clean and rinse the celery and carrots and cut them into thin slices.
Peel the potatoes and cut into small cubes. Peel and finely dice the onions and garlic.
Heat the 0el in a large saucepan. Sauté the onions, garlic and bacon. Add the rest of the vegetables and sauté for about 5 minutes.
Stir the paradeis pulp with a little bit of the chickpea soup and add it to the vegetables. Add the cooked chickpeas and the cooking liquid to the vegetables and mix well. Season the stew with salt and pepper and bring to the table sprinkled with parsley.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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