Best Chickpea And Cabbage Soup Recipes

CHICKPEA AND CABBAGE SOUP

Chickpea and Cabbage Soup image

Delicious and light tomato-based soup. A dollop of fresh hummus on top tastes unbelievable ! *Note: Depending on how brothy you like your soup, you can just adjust the amount of liquid. So if you want it to be more like a stew, use less water and stock, and if you want it to be more like a light soup, add more.

Provided by Munchkin1287

Categories Beans

Time 55m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

Ingredients

2 onions, chopped
3 garlic cloves, minced
24 ounces vegetable broth
12 ounces water
1 tablespoon tomato paste
8 ounces canned tomatoes, diced
4 cups cabbage, roughly chopped
2 zucchini, diced
3 tomatoes, chopped
2 cups green beans, chopped
4 cups spinach, fresh leaves
1 vegetable bouillon cube
12 ounces chickpeas, canned
salt and pepper, to taste

Steps:

Sautee onion and garlic in a large soup pot until onion are aromatic and browned, so approximately 5 minutes.
Add vegetable stock, water, canned tomatoes, and chopped tomatoes. Reduce heat to low once liquid is warm.
Add all the other ingredients.
Cover and simmer for approximately 30-40 minutes. Stir occasionally.

Nutrition Facts : Calories 181.3, Fat 2.1, SaturatedFat 0.4, Cholesterol 1.1, Sodium 661.6, Carbohydrate 35.8, Fiber 8, Sugar 9.4, Protein 8.3

CHICKPEA AND CABBAGE SOUP WITH SAUSAGE

Chickpea and Cabbage Soup with Sausage image

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1/2 pound longaniza sausage, cut into rounds 1/4-inch thick
1/2 medium white onion, chopped
1 clove garlic (large), minced
2 large Roma tomatoes, peeled and chopped
2 cups coarsely chopped cabbage
1/2 cup lightly packed fresh parsley leaves
2 (14 1/2-ounce) cans fat-free reduced-sodium chicken broth
1 cup , canned garbanzo beans, (garbanzo beans), drained outer skins rubbed off (optional)
1/2 teaspoon salt, or to taste

Steps:

1. In a 4-quart pot, heat oil over medium heat. Add the sausage rounds and cook, turning, until light brown about 4 to 5 minutes. Remove the sausage to a plate. In the same oil, cook the onion and garlic, stirring, until softened, about 2 minutes. 2. Add the tomatoes, and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes. Add the cabbage and parsley, and cook, stirring, until wilted, 3 to 4 minutes. 3. Stir in the broth, chickpeas, salt, and the reserved sausage. Bring to a boil, then reduce the heat, cover and simmer the soup 10 minutes to blend the flavors. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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