Chickpea Rice Soup With Cabbage Recipes

Steps:

• Cook rice according to package directions. Set aside.
• Heat the olive oil and butter in a medium-to-large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring, until the onions are cooked through and translucent, 5-6 minutes. Add the garlic, thyme, turmeric, bay leaf, red pepper flakes, and kosher salt. Stir, cooking, for about a minute.
• Stir in the vegetable broth and chickpeas. Increase heat to high and bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
• Stir in rice. Remove bay leaf. Taste and add additional salt and freshly ground black pepper if desired. Serve.

Steps:

• Sautee onion and garlic in a large soup pot until onion are aromatic and browned, so approximately 5 minutes.
• Add vegetable stock, water, canned tomatoes, and chopped tomatoes. Reduce heat to low once liquid is warm.
• Add all the other ingredients.
• Cover and simmer for approximately 30-40 minutes. Stir occasionally.

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Steps:

• Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
• Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
• Meanwhile, drain and rinse the chickpeas.
• Shake dry.
• Remove the stalk from the cabbage and shred into strips.
• Wash and shake dry.
• Take the mint leaves and shred finely.
• When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
• Cook for a few minutes, then add the cabbage.
• Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
• Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
• Stir well and cook for 3-4 minutes before turning off heat.
• Taste and adjust the seasoning.
• Leave to rest and cool slightly before topping with a dollop of yoghurt.