Chicken and Chickpea Soup

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1 cups dried chickpeas, soaked overnight in cold water

2 large onions, peeled: one cut in half and stuck with 2 cloves, the other chopped

1 bay leaf

2 tablespoons olive oil

3 boneless chicken thighs with skin, each cut in half

Salt and freshly ground black pepper

2 ounces chunk of Spanish mountain cured ham, Prosciutto, or slab bacon, diced

3 cloves garlic, minced or pureed

1 generous pinch saffron threads

1/2 cup dry white wine

2 carrots, peeled and sliced 1/2 - inch thick

2 ribs celery, sliced 1/2-inch thick

2 cups chopped cabbage

2 teaspoons salt

1/2 teaspoon freshly ground pepper

6 cups stock or water

1/2 bunch fresh parsley, washed and chopped