Place chickpeas in saucepan and add enough water to cover by 2 inches/5 cm; let soak for 8 hours or overnight. (Or bring to boil; boil for 3 minutes. Remove from heat; cover and let soak for 1 hour.)

Discarding soaking liquid, drain. Place in saucepan with carrots, celery, parsley, bay leaf and 4 cups/1 L water. Bring to boil; reduce heat and simmer until chickpeas are tender, 40 to 60 minutes (or longer if peas are old).

Reserving cooking liquid and chickpeas separately, drain; discard carrots, celery, parsley and bay leaf.

Add enough water to reserved cooking liquid to make 3 cups/750 mL; set aside.

Prick sausages all over. In skillet, heat oil over medium-high heat; fry sausages until browned. Remove from skillet; let cool and slice.

Add onions to skillet; sauté, reducing heat if necessary and stirring, until browned, 10 to 15 minutes. Add garlic; fry until softened and fragrant, about 2 minutes. Add chickpeas; turn to coat with onions. Stir in wine; cook over medium heat, stirring, until liquid has evaporated.

Stir in reserved liquid, tomato paste, salt, paprika and sliced sausages, and bring to boil; reduce heat, cover and simmer for 20 minutes. Uncover and simmer until sauce is thickened, 5 to 10 minutes.

Ladle into individual serving bowls and sprinkle with parsley.

Makes 6 servings.