Today’s menu features Purple Cabbage Soup with Chickpeas and Lagane! A healthy, light, and tasty dish, also suitable for those on a diet. Soups, broths, and creamy soups are perfect dishes during the winter season. Simple and tasty, they warm both soul and heart! And since I particularly love purple cabbage, I decided to prepare this delicious soup. Quick to prepare, nutritious, and wholesome!
Are you also a fan of soups and broths? Try the Turnip and Bean Soup or the Pumpkin and Bean Soup. Also excellent is the traditional Creamy Pasta and Beans or our Abruzzese Chickpea and Pasta Soup!
Did you miss my purple cabbage recipes? Then take a look here!
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.5 oz purple cabbage
- 4.6 oz cooked, boiled chickpeas
- 2.5 oz pasta (to taste)
- to taste black peppercorns
- to taste chopped parsley
- 2 tsp olive oil
- to taste salt
- to taste vegetable broth (about 21-25 oz)
- to taste dried chili pepper (only if desired)
- Half onion
Tools
- Cutting Board
- Knife
- Saucepan
- Ladle
Steps
Slice the purple cabbage into fairly thin strips and rinse well under water.
Pour 2 teaspoons of olive oil into a saucepan. Sauté half a finely chopped onion over low heat.
Add the purple cabbage and let it wilt for 5 minutes on low heat with a lid on.
Then add the pre-cooked chickpeas with all their liquid, known as aquafaba.
Adjust the salt and pepper, and, if you like, add a pinch of chili pepper.
Cook everything for about 10 minutes.
After the time has passed, add the pasta and cook for the time indicated on the package.
During cooking, check if the liquids are reducing excessively.
In that case, pour in, little by little, some previously prepared boiling vegetable broth.
If unavailable, you can simply use boiling water.
Just place a saucepan of water on the stove about ten minutes earlier and bring it to a boil.
Once the soup is ready, add a handful of finely chopped fresh parsley.
Serve and enjoy this delicious hot purple cabbage soup with chickpeas and lagane!
The night before preparation, place the chickpeas in a bowl with cold water and leave to soak.
The following day, RINSE well and cook the chickpeas in a saucepan.
Cover with COLD water, and salt ONLY AT THE END OF COOKING otherwise they become hard.
The amount of water to use should be double the weight of the chickpeas.
For example, if you need to cook 400g of chickpeas, you need 800g of water.
Bring to a boil, cover with a lid and cook for about an hour.
Cooking time is indicative, check from time to time.
Once cooked, proceed exactly as explained above.
I hope you enjoyed this recipe! Come back and visit me soon!
For this soup, I used lagane, bronze-drawn IGP pasta by Pastificio Sorrentino – #gifted
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