CHICKPEA CABBAGE SOUP Recipe

CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings)

3 Tablespoon Olive Oil
Onion - 200g / 1+1/2 cup - finely chopped
300g / 2 cups Yellow Potatoes (Yukon Gold) - chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN)
1+1/2 Tablespoons Garlic - finely chopped (5 to 6 garlic cloves approx.)
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
3/4 cup / 175ml - Passata / Tomato Puree
250g / 3+1/2 cup approx. - Cabbage - chopped into 1 X 1 Inch pieces
150g / 1 cup - Carrot - chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (Drained the water)
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
900ml / 4 cups - Vegetable Broth (low sodium)
475ml / 2 cups Water

Garnish:
Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice)
1 Cup / 75g Green Onion - finely chopped
1/2 Cup / 17g Dill - finely chopped

▶️ METHOD:

Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later.

To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant.

Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the tomato puree/passata and mix well. Then add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat.

(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)

Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.