Description
This cozy Chickpea Cabbage Soup is loaded with tender green cabbage, hearty chickpeas, and a flavorful blend of spices for a comforting, plant-based meal. It’s easy to make, perfectly warming for cold nights, and packed with nourishing ingredients to keep you satisfied. Ready in under 45 minutes, this wholesome soup is the ultimate weeknight dinner or meal-prep option.
Ingredients
Scale
Produce
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chopped green cabbage
- Fresh parsley, for garnish (optional)
Canned Goods
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (more to taste)
Other
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic, cumin, smoked paprika, red pepper flakes, coriander, turmeric, black pepper, and salt. Cook, stirring frequently, for 1–2 minutes until the spices are aromatic and the garlic is just beginning to color.
- Incorporate Cabbage and Chickpeas: Add the chopped green cabbage and the drained chickpeas to the pot. Stir well so that the cabbage and chickpeas are evenly coated with the spice mixture.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes along with their juices, and add the vegetable broth. Stir everything together, then increase the heat and bring the soup to a gentle boil.
- Simmer: Reduce the heat to low and let the soup simmer uncovered for 25–30 minutes, or until the cabbage is tender and the flavors have melded together.
- Finish and Serve: Stir in the lemon juice to brighten the flavors. Taste and adjust the seasonings as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- For extra protein and fiber, add another can of chickpeas.
- This soup can be refrigerated for up to 4 days and tastes even better the next day.
- You can use savoy or napa cabbage in place of green cabbage for a different texture.
- Add a diced carrot or celery with the onion for extra veggies.
- For a spicy kick, increase the red pepper flakes to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 660mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg