Chickpea Soup with Cabbage, Tomatoes & Basil

January 19, 2016

This chickpea soup is packed with protein and fiber.

Yesterday I posted a recipe for a simple roasted cabbage with lemon yogurt sauce for dipping. I had some leftover cabbage so I decided to make a chickpea soup with cabbage and tomatoes.

Do you remember back in the day when the cabbage soup diet was all the rage? All you ate was cabbage soup three times a day. Not very healthy. I never tried it, but I do understand why it works so well.

Cabbage is full of fiber and fiber fills you up. Cabbage is also high in vitamin C and as I mentioned yesterday, full of a natural ingredient called glucosinolates.

Glucosinolates have been found to have a positive impact on health, and cruciferous vegetables like cabbage that contain glucosinolates, can help reduce your risk for chronic disease.

Chickpeas are also loaded with health benefits like lots of protein, more fiber, manganese, and folate. Manganese and folate are crucial for a healthy gut which can have an effect on your mental health.

So this chickpea soup is just so good for you in so many ways! But something else I really like about this chickpea soup are the pure delicious rustic flavors. Hope you enjoy this chickpea soup with cabbage and tomatoes as much as I did. Don't miss any of Ordinary Vegan's free recipes by signing up here .

This chickpea soup is packed with protein and fiber.

Chickpea Soup with Cabbage,
Tomatoes & Basil

Chickpea Soup with Cabbage and Tomatoes
Prep time
Cook time
Total time
This chickpea cabbage soup is full of fiber and protein which keeps you full longer. It also has simple delicious rustic flavors that everyone loves.
Recipe type: Soup
Serves: 4-6
  • ½ cup vegetable broth for sautéing plus 2-4 cups for soup
  • 1 small head of cabbage or ½ head large cabbage, chopped into bite-size pieces
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon of dried basil
  • ½ teaspoon of salt
  • ½ teaspoon of ground black pepper
  • 2 15 ounce cartons of cooked chickpeas, rinsed
  • 3 cups of diced tomatoes, fresh or canned
  • Fresh chopped basil for garnish (optional)
  1. In a large soup pot, heat the ½ cup of vegetable broth. Add the dried basil, salt and pepper. Add the chopped onion and saute until soft and translucent about 3-4 minutes. Add the garlic and saute for another 2 minutes. Add the diced tomatoes, cabbage and cooked chickpeas. Cover with vegetable broth. Bring to a boil and cook for approximately 15-20 minutes or until the cabbage is cooked. Add more vegetable broth if needed. Taste for seasoning. Add more salt, pepper or dried basil if needed.
  2. Serve hot garnished with fresh basil or parsley.


12 thoughts on “Chickpea Soup with Cabbage, Tomatoes & Basil

  1. I want to make this today but my husband does not like garlic…are 4 cloves very necessary to the flavor of the soup?

    1. Awesome! So happy you loved it and thanks for taking the time to let me know. I appreciate it. Have a wonderful day Anna!

  2. I’ve started making this with golden beets instead of dried tomatoes. Also delicious and nutritious, and a bit sweeter. One of my favorite soups.

  3. Just made it for lunch. Soooo yummy. I did not have basil so omitted it and I had crushed tomato not chopped so I used those. Added celery and carrot since they needed to be used and a dash of cayenne. My 13 yo daughter wants to run away with the rest of my pot.

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