Thick Soup with Chickpea and Cabanossi

Ingredients: for 4 portions: 2 bulb onions, 2 garlic cloves, 2 red bell peppers, 250g leek, 150g cabanossi (a thin smoked pork sausage), 1 pack (265g) chickpeas canned (garbanzo beans), 1 tablespoon wheat germ oil, 2 tablespoons broth, 2 teaspoons ground paprika, salt; white pepper, cayenne pepper, and tabasco sauce to taste; 1 tablespoon parsley, finely chopped, 1.5 l water.

Directions: Peel the garlic and onion, and finely chop. Peel the bell pepper and leek, then wash and cut into thin strips or rings. Cut a sausage into thin rings. Drain off the excess liquid from the chickpeas. Heat the oil in the saucepan, fry the garlic and onion until they are soft. Pour water and bring it to the boil. Add broth, bell pepper, leek, cabanossi, and chickpeas, and cook for about 10 minutes. Season soup with paprika, salt, white pepper and cayenne pepper. Pour soup into plates, sprinkle with finely chopped parsley and serve.