Soak the chickpeas in plenty of cold water overnight. The next day, pour into a sieve, rinse well with cold water and then drain; Chop the potatoes and vegetables into small pieces suitable for soup; Put the peppercorns, bay leaf and juniper berries in a spice ball and seal.
Fry the bacon briefly in oil, pour in water and add the spice ball, then cook with the lid on for about 30 minutes. Now the chickpeas are used: just add them and simmer in the broth with the meat for another 45 to 60 minutes (until the chickpeas have softened).
Remove the meat, instead put the vegetables with potatoes in the stew. Everything should be covered with broth, if necessary, add some more water and cook for another 30 minutes. Remove the spice ball and the bundle with the parsley stalks.
Cut the slightly cooled meat into cubes, as well as the sausage, finally fold both into the stew with chopped parsley and heat again to boiling point, season with salt and pepper and serve the soup.
Bon appetit !!