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Chickpea And Cabbage Soup

Tummy.Tucker's picture
Ingredients
  Chickpeas 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm), minced
  Whole grain bread slice 1 , diced in 3/4-inch pieces
  Oil 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Potato 1 Large, peeled and diced
  Tomato 1 Large, chopped
  Bay leaf 1
  Cabbage head/4 cups shredded cabbage 1⁄2
  Bean liquid and water 6 Cup (96 tbs)
  Salt To Taste
  Spinach 1⁄2 Pound, chopped
Directions

Cook chick-peas according to preferred method.
Drain and reserve liquid.
Saute garlic and bread in oil until garlic begins to deepen in color.
Remove pan from heat and stir in parsley.
Combine mixture with potato, cooked chick-peas, tomato, bay leaf, cabbage, bean liquid and water, and salt to taste in large pot and cook until potato is done (approximately 15 to 20 minutes).
The bread will soften and thicken the soup.
Approximately 5 minutes before serving, add spinach and continue cooking until it is done, but still keeps its bright green color.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Healthy

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