Tomato Chickpea Soup with Meatballs

Ingredients

• 150 g dried chickpeas
• 300 g chunky tomatoes (canned)
• 200 g Mettwurst
• 1 onion
• 1 tbsp Olive Oil
• 1 yellow bell pepper
• 1 red bell pepper
• 400 ml Vegetable broth
• Salt
• pepper (from grinder)
• 1 tbsp freshly chopped sage leaves
• small sage leaf for garnish

Instructions

1. 1.

   Soak the chickpeas overnight in plenty of cold water. The next day, discard any that float, rinse the rest, and simmer them in fresh water for 30–45 minutes until just tender.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, then dice. Remove the skin from the Mettwurst and shape it into small meatballs.