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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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A light soup, good both summer and winter. Prep. time does not include soaking chickpeas. Ingredients:
1 1/3 cups dried garbanzo beans |
1 medium leek, sliced |
1 medium onion, sliced |
1 bay leaf |
1 teaspoon thyme |
1 teaspoon marjoram |
6 cups water |
1 cup shredded cabbage |
3 ounces broccoli, chopped |
1 stalk celery, sliced |
Directions:
1. Soak chickpeas in water for 12-24 hours.
2. Drain and rinse.
3. Bring chickpeas to a boil in the 6 cups of water.
4. Reduce heat and simmer (covered) 1 hour.
5. Add leak, onion, bay leaf, thyme, marjoram and cabbage.
6. Simmer on low heat for about 45 minutes.
7. Add cauliflower and celery and simmer another 15 minutes until the vegetables are tender.
8. Remove bay leaf before serving.
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