Chili chickpea cabbage soup is very healthy and extremely simple. It’s the kind of meal that’ll warm you right up from head to toe. This soup is often eaten in Mediterranean countries as a way to use up any extra garden vegetables, but of course we add some peppers in here to turn things up a notch.
Use the pepper of your choice depending on the heat level you prefer. Red or orange chilies, particularly, add a nice color of the soup. Steer clear from green peppers as they tend to darken the soup quite a bit. Some good options include red jalapeños and Fresno peppers. If you like a super-spicy soup you can use a habanero pepper. They work really well in this recipe and give it quite a kick.
Instead of cooking the chickpeas yourself, you can definitely opt for canned or jarred garbanzo beans or chickpeas. They are always cooked to perfection and a real time saver here. Cooking your own involves overnight soaking, as well as a long cooking time. Either way works, so consider the time that you have.
Chili Chickpea Cabbage Soup
- 2 liters chicken broth
- 1 red chili pepper
- 2 onion
- 2 large carrots
- 2 large potatoes
- 1 cup cooked chickpeas garbanzo beans
- 2 cups shredded dark green cabbage leaves
- Salt and pepper
- Add the chicken broth to a large soup pot over medium heat.
- Peel the vegetables (pepper, carrots, potatoes, and onions) and roughly chop. (They will be blended so don’t spend too much time chopping.)
- Add the chopped to the broth and bring to a boil. Boil for 25 minutes.
- Remove the pot from the stove and allow to cool for 10 minutes.
- Use a hand blender to make the soup as smooth as possible.
- Season with salt and pepper according to taste.
- Place the pot back onto the heat (lower to medium) and add the chickpeas and shredded cabbage.
- Simmer for 10 minutes, adding a little water if soup becomes too thick. Remove from the heat and serve.