Galician chickpea soup

Ingredients for 6 servings:

• 300 g chickpeas, dried, soaked overnight
• 2 large onions, cut into rings
• 6 tbsp oil, olive oil
• 2 clove(s) garlic, squeezed
• 2 liters of chicken broth, defatted
• 1 bay leaf
• 100 g white beetroot, diced
• 100 g carrot(s), diced
• 100 g celeriac, diced
• 200 g potatoes, peeled and diced
• 250 g Paprikawurst, Chorizo ​​alternatively Kabanossi, diced
• 100 g freshly chopped leaf spinach
• Salt
• pepper
• 1 bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

Rinse the soaked chickpeas and discard the water. In a large stockpot, sauté the onion rings in olive oil, add the garlic, and stir well. Pour in the stock, add the chickpeas and bay leaf, and simmer for an hour or longer until almost tender. Then add the diced beets, carrots, celery, potatoes, and chorizo ​​and simmer for another 20 minutes. Add a little hot water or more stock if necessary. Then add the spinach, season with salt and pepper, and simmer for another 20 minutes. Stir occasionally. Remove the bay leaf and add the parsley before serving.