Wednesday, March 30, 2011

Chickpea Rice Soup with Cabbage

Chickpea Rice Soup with Cabbage
Adapted from:

Serves: 4-6
Preparation Time: 45 minutes

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use)
 1 medium yellow onion, thinly sliced
 2 cloves garlic, minced, or 2 stalks green garlic, minced
 1 teaspoon dry thyme
 1 teaspoon salt
 Fresh black pepper
 1/2 cup jasmine rice, rinsed
2 large carrots, chopped
 1 lb cabbage, shredded (about 1/4 of a big head)
 6 cups broth of your choice
 1 24-oz can chickpeas, drained and rinsed (about 3 cups)

Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, thyme, salt and pepper and saute a minute more.
Add rice, carrots and cabbage and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.