Cabbage and Chickpea Soup


1 large onion, finely chopped
2 tbsp olive oil
2 celery sticks, finely chopped
5 large carrots, finely chopped
1 large cabbage, shredded
2 fat garlic cloves, crushed
1 heaped tsp sweet smoked paprika
1 tbsp finely chopped rosemary (dried if no fresh available)
1 x 400g can chopped tomatoes
1.7 litre hot vegetable stock
1 x 400g can chickpeas, drained and rinsed
shaved parmesan (or vegetarian alternative), to serve (optional)
crusty bread, to serve (optional)


  1. Heat the oil in a casserole pot over a low heat.
  2. Add the onion, celery and carrot, along with a pinch of salt, and fry gently for 15 mins, or until the veg begins to soften.
  3. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
  4. Tip the chopped tomatoes and stock into the pan.
  5. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins.
  6. Season generously with salt and black pepper.
  7. Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.


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