Cabbage and Chickpea Soup
Comer y Crecer
Looking for delicious vegetarian recipes? Try this amazing cabbage and chickpea soup! A healthy dish that is also fit for vegan diets, this nutritious soup is prepared with chickpeas, celery, carrots, tomatoes, and red cabbage for a nutritious bowl of plant-based goodness no one can resist!
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Ingredients
4
Portions
  • 2 cups chickpeas, soaked in cold water for at least 2 hours
  • some water
  • 1 tablespoon butter
  • 1/2 onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1/4 cups celery, finely chopped
  • 2 carrots, cut into half-moons
  • 5 tomatoes, cut into medium-sized cubes
  • 1 tablespoon thyme, leaves
  • 1/4 cups red cabbage, shredded
  • 3 cups vegetable broth
  • 2 tablespoons parsley, finely chopped
  • salt
  • pepper
Preparation
30 mins
1h
Easy
  • In a small pot with water, cook previously drained chickpeas over medium heat for 40 minutes. Drain and let cool under cold running water. Rub the chickpeas with your hands to peel the skin away. Set aside.
  • In a small saucepan, melt butter over medium heat. Add onion and garlic and sweat until translucent. Add celery and carrot, cook for some minutes, and lower heat. Add tomato and thyme, cabbage, chickpeas, vegetable broth, and parsley. Season with salt and pepper and bring to a boil.
  • Serve cabbage and chickpea soup in a soup bowl with bread slices.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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