How to make
Soak the chickpeas overnight in water, and the next day, drain them.
Heat the oil in a pot and fry the chopped leeks and peppers. Once slightly soft, add the peas, top up with the broth and add the chickpeas.
Simmer until the chickpeas are softened. At the end, add the vinegar, salt, black pepper and paprika.
Remove the soup from the heat and mix the chopped parsley in.
