CHICKPEA AND CABBAGE SOUP
The lowly cabbage is inexpensive and widely available all year round. It has a multitude of health benefits from the Eastern as well as the Western perspective. Known for its ability to cleanse the body and support cardiovascular health, it is a TCM remedy for colds and constipation. Chickpeas are a super food for digestion. Per TCM, they strengthen the spleen and heart and help clear dampness from the body.
[cooked-sharing]
1 tablespoon olive oil
1 small onion, diced
1 teaspoon coriander
1 teaspoon fennel seeds, crushed
1 plum tomato, diced
1/2 cabbage head, roughly chopped
5 cups water (or broth)
1/2 cup chickpeas
1 potato, small cubes
Salt to taste
1Sauté the onion in hot oil until glassy.
2Add the coriander and fennel seeds, stirring briefly.
3Add the tomato and cabbage and stir for 1-2 minutes.
5Bring to a boil, then lower the heat, and partially cover the pot.
6Allow to boil gently for 15 minutes.
7Add the chickpeas, potato and salt to taste.
8Bring back to boil, then partially cover the pot and boil gently until the vegetables are soft, about another 15 minutes.
Ingredients
1 tablespoon olive oil
1 small onion, diced
1 teaspoon coriander
1 teaspoon fennel seeds, crushed
1 plum tomato, diced
1/2 cabbage head, roughly chopped
5 cups water (or broth)
1/2 cup chickpeas
1 potato, small cubes
Salt to taste
Directions
1Sauté the onion in hot oil until glassy.
2Add the coriander and fennel seeds, stirring briefly.
3Add the tomato and cabbage and stir for 1-2 minutes.
5Bring to a boil, then lower the heat, and partially cover the pot.
6Allow to boil gently for 15 minutes.
7Add the chickpeas, potato and salt to taste.
8Bring back to boil, then partially cover the pot and boil gently until the vegetables are soft, about another 15 minutes.
CHICKPEA AND CABBAGE SOUP
