Chickpea and Cabbage Soup

This chickpea and cabbage soup has been a winter favourite of mine for years. Loaded with vitamins and minerals, the stewed flavours of chickpeas and vegetables combined with just a little spice makes for a very simple, nutritious and delicious cold weather beater.

Chickpea and cabbage soup

3/4 cup dried chickpeas
4 cups water
2 tablespoons water
1 medium onion, chopped
2 cloves garlic, minced or crushed
1 small cabbage, shredded
1 tomato, diced
2 cups vegetable stock
1 large potato, diced
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup fresh parsley, chopped
juice of 1 lemon

Soak the chickpeas overnight in 4 cups of water in a medium saucepan with a little yogurt whey or lemon juice. Bring to a boil, reduce the heat to low, and cover. Simmer for 1 1/2 hours or until the chickpeas are soft and tender. Drain the chickpeas and set aside the cooking liquid. Using a potato masher, crush some of the chickpeas.

In a large saucepan, cook the onion and garlic in 2 tablespoons of water over medium-low heat for 10 minutes or until the onions are soft. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart. Remove the vegetables from the pan into a bowl and set aside.

Return the saucepan to the stove and add the potato, vegetable stock, and reserved cooking liquid from the chickpeas. Bring to a boil and cook for 15 minutes. Reduce the heat to low, stir in the chickpeas, vegetables and remaining ingredients, and simmer for at least 10 minutes to let the flavours mingle, or let the soup simmer for up to an hour before serving.

Serve hot in a big, warming bowl with a grain dish or fresh bread. Serves 8.