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.
Recipe by Ordinary Vegan at