Chickpea, cabbage & chilli soup is a lovely Winter warmer incorporating those essential beans and greens!
I love that all the nutrients from the veggies usually lost in the cooking water stay in a soup so you are getting everything plus the extra hydration of a liquid meal. Molasses give the broth extra depth, a touch of sweetness and a heap of irony goodness.
Feel free to up the chilli or even leave it out as you feel. Throw in some potatoes and you’ve got a stew!
This is a complete meal in a bowl, warm, comforting, guaranteed to fill you up and comes together very quickly.
Are you ready to make this best ever cabbage soup recipe?
Chickpea, Cabbage & Chilli Soup
- 2 cloves garlic
- 1-2 chillies with or without seeds depending how hot you like it
- 1 onion
- olive oil or water for frying
- 1 can chickpeas, or 1 cup dried chickpeas soaked and cooked
- 1 can chopped tomatoes
- 1 tbsp molasses
- 2 tbsp tomato puree
- 1 litre vegetable stock
- 1 small savoy cabbage
- 1 tsp smoked paprika optional
- black pepper to taste
- 1 handful roughly torn or chopped parsley
Put a pan on to medium heat whilst you chop the onions, garlic and chilli.
When the pan is hot add the olive oil (if using or a little water if you prefer) and fry off the onions, chilli and garlic.
Add in all the remaining ingredients, except the cabbage and bring to a simmer. Cover and leave simmering for 20 minutes.
Add the cabbage and cook for a further 10 minutes.
Serve with a heap of fresh parsley and some crusty wholegrain or gluten free bread (or last nights leftover focaccia mmmmmm.