2nd
Chickpea & Cabbage Soup
From: Lisa’s Kitchen
1 can chickpeas
4 cups chicken or vegetable stock
1 medium onion, chopped
4 carrots, diced
2 cloves garlic, minced or crushed
2 tbsp oil
1 small cabbage, shredded
1 tomato, diced
2 tbsp plum sauce
1 teaspoon cumin
1 teaspoon turmeric
1/4 teaspoon cayenne
salt and pepper
juice of 1 lemon
In a large saucepan, cook the onion, carrots and garlic in 2 tablespoons of oil over medium-low heat for 10 minutes or until the onions are soft. Add the plum sauce, cumin, turmeric and cayenne. Stir until well mixed. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart.
Add the stock and bring to a boil. Cook for 15 minutes. Reduce the heat to low, stir in the chickpeas and lemon juice. Adjust seasoning to taste, and simmer for at least 10 minutes to let the flavours mingle, or let the soup simmer for up to an hour before serving.
