Name: Chickpea Soup with Cabbage
Prep time: 90 min
Cook time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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.