Chickpea Soup with Cabbage

Comer y Crecer
With this soup recipe, you will have a new and different option for plant-based protein with a high fiber content, thanks to the chickpea. Among its benefits, it also has a high iron content, which helps combat anemia, making this recipe nutritious and easy to prepare. To prevent the red cabbage from coloring the soup broth, it is recommended to keep it in cold water and drain it until use.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups chickpeas, soaked in cold water for at least 2 hours
  • water
  • 1 tablespoon butter
  • 1/2 onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1/4 cups celery, finely chopped
  • 2 carrots, in half moons
  • 5 tomatoes, in medium cubes
  • 1 tablespoon thyme, (leaves)
  • 1/4 cups red cabbage, in strips
  • 3 cups vegetable broth
  • 2 tablespoons parsley, finely chopped
  • salt
  • pepper
Preparation
30 mins
1h
Low
  • Cook the drained chickpeas in a small pot with water for 40 minutes over medium heat. Drain and cool under cold running water. Clean the chickpeas, removing the skins with your hands. Set aside.
  • In a small saucepan, melt the butter over medium heat, add the onion and garlic, and sauté until they change color. Incorporate the celery and carrot, cook for a few minutes, and lower the heat. Add the tomato and thyme. Add the cabbage, chickpeas, vegetable broth, and parsley; season with salt and pepper and cook until boiling.
  • Serve in a deep plate, accompany with slices of bread.

Nutritional Information

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