Chickpea and Cabbage Soup – a light dish when you need a break from concentrated food.
Any soup containing chickpeas (garbanzo beans) that I tried up to now was a success. So was this Chickpea and Cabbage Soup. It seems you cannot go wrong with chickpeas :o) This time I wanted to make cabbage soup in some different way then I usually do (with tomatoes) so I combined it with chickpeas, corn, carrot and peas. Instead of noodles, I added some rolled oats to thicken a soup. Dill was a good choice of herb, in my opinion. If you don’t like dill, you can replace it with thyme or parsley or some other herb you like.
Chickpea and Cabbage Soup is a light dish when you need a break from usual concentrated food.
- 2 cups onion chopped
- 1/4 cup sunflower or olive oil
- 4 cups cabbage chopped
- 2 1/2 cups cooked chickpeas / garbanzo beans
- 1 3/4 cups cooked corn
- 1 cup carrot diced
- 1 cup peas fresh or frozen
- 1/4 cup celery chopped
- 2 cloves garlic finely chopped
- 8 cups low-sodium vegetable broth
- 1/4 cups rolled oats
- 1 tsp dill
- salt black pepper
Sauté onion in oil until soft and translucent.
Add remaining ingredients except oats. Cook on moderate fire until vegetables are soft.
Add rolled oats to the pot and cook for about 5 more minutes. Serve hot.
This sounds absolutely perfect for a chilly fall day! Looking forward to trying it:)
I was wondering why oat?
To make the soup a little bit thicker