[Soups] [Indian Style Red Lentil Soup with Coconut] [Chickpeas in Tomato Sauce] [Cabbage] [Ethnic] [Lee's Recipes]
Cabbage, Chickpea, and Tomato Soup
1 large onion, sliced
1. Heat 3-4 Tbs of the olive oil over medium heat. Add the onion, fennel and cabbage. Season with salt. Saute until cabbage begins to break down and onion begins to soften, 5-7 minutes. Add the carrot and celery and continue cooking another 4-5 minutes, stirring occasionally. Stir in the tomato paste and cook 1 minute. Add the wine and let it reduce 1-2 minutes.
2. Add the canned tomatoes with their juices, herbs, sugar, stock, and some more salt and pepper. Bring to a boil, then reduce heat and simmer gently 30 minutes.
3. Add half the chickpeas to a food processor with 2 Tbs olive oil and a pinch of salt. Puree until you have a hummus-like puree. Stir puree into the soup. Add remaining whole chickpeas into the soup and simmer 5 minutes. Taste and adjust seasonings as you like.
4. To serve, remove bay leaves, and ladle soup into bowls and add dollops of the basil pesto.
Serve with toasted garlic bread.
Source: Loosely adapted from Ottolenghi"s Plenty Posted on April
on line at http://allseasonscuisine.com/2012/04/08/cabbage-chickpea-and-tomato-soup/
April 9, 2012