Cabbage and Chickpea Soup
Mexican Vegetables Soups and Stews
Yesterday I had fun experimenting with this soup. I found the recipe online, but it listed only ingredients and instructions without quantities - those were only available by email. This made the experiment quite enjoyable as I tried to guess the right amounts. I replaced Roma tomatoes with canned tomatoes since fresh tomatoes aren't in season. Plus, I added Mexican spice blend because what kind of Mexican soup isn't at least a little spicy?! To this day, I haven't bothered to sign up to see if I got close to the original recipe, because mine turned out delicious!
Ingredients
1/2 small cabbage
250g cooked chickpeas
200g spicy smoked sausage
1 onion
4 cloves garlic
1 can tomatoes (400g)
2 teaspoons Mexican spice blend
2 teaspoons homemade vegeta
1 1/2 teaspoons salt
1/4 bunch parsley
Servings: 4
How to prepare cabbage and chickpea soup
- Put the sliced sausage rounds in a pot (without any fat) and fry until crispy. Remove from the pot and sauté the finely chopped onion in the rendered fat. When soft, add the crushed garlic cloves and cook for 1 more minute.
- Blend the tomatoes with the Mexican spice, vegeta, and salt until smooth. Pour into the pot and simmer the sauce for 5 minutes to reduce slightly.
- Add 3 cups of water and the fried sausage, then simmer for 15 minutes.
- Add the chickpeas, cabbage cut into large pieces, and chopped parsley. Cover and simmer for another 15-20 minutes. Check the soup for salt and make sure the cabbage is cooked through.
Frying the sausage
Simmering the tomato sauce
Adding the chickpeas and cabbage