Chickpea And Cabbage Soup
|Chickpeas||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Whole grain bread slice||1 , diced in 3/4-inch pieces|
|Chopped parsley||2 Tablespoon|
|Potato||1 Large, peeled and diced|
|Tomato||1 Large, chopped|
|Cabbage head/4 cups shredded cabbage||1⁄2|
|Bean liquid and water||6 Cup (96 tbs)|
|Spinach||1⁄2 Pound, chopped|
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.