Peel and finely chop the onion. Clean, wash and chop the celery and bell peppers into small pieces. Heat the oil, sauté the tomato paste and paprika powder in it. Deglaze with 1/4 litre water. Add vegetables, bring to the boil briefly. Season with plenty of salt and pepper.
Rinse the chickpeas and beans and add to the stock. Add peas and another 750 millilitres of water and cook for another 15 minutes. Meanwhile cook the spaetzle for ten minutes in plenty of salted water. Season soup again and serve with the spaetzle. Serve garnished with celery green