The preparation
Step 1:
Soak the chickpeas in water for at least 12 hours. Then drain the water. If you are using pre-cooked chickpeas from a jar, you can use them straight away.
Step 2:
Place a large saucepan on the hob and fill it halfway with water.
Step 3:
Then add all the meat and sausage to the pot. Peel the potatoes, carrots, garlic and onion, and add them in whole pieces with the spring onion, parsley and chickpeas. Bring everything to the boil, season with salt and add the paprika and olive oil. Reduce the heat, cover the pot and simmer for about 1 hour.
Step 4:
In the meantime, finely grate the white cabbage. Peel and slice the garlic. Heat the olive oil in a pot. Add the white cabbage, garlic and wine and simmer on low heat for about 20 minutes.
Step 5:
The bread balls. Crack the eggs into a bowl and whisk until smooth. Peel and finely dice the garlic, then add it to the egg mixture along with the chopped parsley and breadcrumbs and mix well. Season with salt to taste. Leave to stand for approx. 5 minutes.
Step 6:
Next, pour a generous amount of olive or sunflower oil into a pan and heat. Now use 2 tablespoons to shape the mixture into small balls, add them to the hot oil and fry on both sides until golden brown. Then set aside. Add the bread balls to the broth approx. 15 minutes before the end of the cooking time.
Step 7:
When the stew is ready, cook some of the broth in a separate pot with the soup noodles for approx. 5-7 minutes and serve as a soup starter. Cut the meat into pieces, halve the potatoes and arrange them on a large platter with the vegetables, cabbage and bread balls.
