Cabbage-Chickpea Soup

I realized that my kids were beginning to appreciate the soups made at home provided they were mildly spiced. Thanks to the previous Blogging Marathon, we got to enjoy a good variety of soups and that got me thinking too. 


That was when S got a huge cabbage and we were all getting bored of eating cabbage day in and out. So on a weekend, I thought I could sneak in cabbage in a soup and was looking for interesting ideas. That search led me to this recipe and I set out making it.


To my amazement, no one commented on the presence of cabbage. They were busy looking out for carrots and chickpeas :)


So here is the soup for BM 10 Day 2. Check out what my fellow marathoners are cooking up here.


Ingredients - 


Kabuli Chana / Chickpea pre-soaked, pre-treated (optional) and boiled 1 1/2 cups 
Cabbage shredded 2 cups
Carrots julienned 1 cup
Onion thinly sliced 1/2 cup
Garlic minced 2 cloves 
Cooked Rice about 3/4 cup (I used cooked Basmati rice)
Vegetable Broth or Water 6 cups
Dry Thyme 1 tsp
Salt as needed
Pepper as needed
Chopped Spring onion for garnish
Olive Oil 1 tsp (or more if preferred)

Method Of Preparation - 

Preheat a stock pot over medium heat. Saute onion and garlic in olive oil.

After the onions are brown enough, add the shredded cabbage, carrots, vegetable stock (or water), thyme, salt and pepper.

Let it come to a rolling boil. Add the cooked rice and the boiled chickpeas (Chana). Cover with a lid and let it cook for about 20 min or until the carrots are fork tender.

Remove from heat and garnish with chopped spring onions.

Enjoy the subtle taste of chickpeas with cabbage and rice. {Adjust the pepper as per need).

Sending this hearty soup to Srivalli's 'Soups and Salads Mela' and also to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.

Preparation Time 30 min

Serves 4-5