Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chickpea, Cabbage and Dill Soup

Soup - Vegetable - -

INGREDIENTS

1 cup dried chickpeas, picked over, washed and drained
1 medium onion, peeled and chopped
1 medium boiling potato, peeled and cut into 1/2 inch / 2.5 centimeters dice
1 good sized potato, peeled and cut into 1/2 inch / 2.5 centimeters dice
2 cups cabbage, cut into 1/2 inch / 2.5 centimeters squares
3/4 cup chopped fresh dill, firmly packed
2 teaspoons tomato paste
2 teaspoons salt, or to taste
Freshly ground black pepper

METHOD

Soak the chickpeas in 4 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onion and 4 cups water into a 3 1/2 liters (3 1/2 quart) pot and bring to a boil. Cover partially, turn heat to low and simmer gently for 1 hour.

Add the potato, tomato, cabbage, dill, tomato paste, salt and 1/2 cup water. Bring to a boil. Cover, turn the heat very low and simmer 1 1/2 hours. Add the black pepper and mix.

[post a new comment]

[Reply] - [link] - Changes I would Make - [Jeanneshops] - 2008/12/04 - 15:43

I made the soup a little differently - I used 4 cups of vegetable stock instead of water, 1 15 oz. can of chickpeas instead of dealing with all of the soaking and cooking of that one part - AND - I used an immersion blender to make the soup somewhat consistent with a little chunk. The soup tastes creamy and good.