The soup with chickpeas, mushrooms, and cabbage is a tasty and nutritious dish to prepare when it’s cold outside. It’s a very easy recipe that can be prepared in advance and enjoyed hot when needed. It’s a succulent but light soup that will fill your home with a truly irresistible aroma. We can serve it in individual bowls accompanied by homemade bread or, as I like, on Neapolitan wholemeal freselle.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4-5 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz Cooked chickpeas
- 1.1 lbs Mushrooms
- 9 oz Cabbage (cleaned)
- 1 leaf Bay leaf
- to taste Fine salt
- to taste Extra virgin olive oil
- to taste Sage
- 2 Carrots
- 1 Onions
Preparation
Soak the chickpeas at least 12 hours before cooking them. Add a teaspoon of baking soda and let them soak. The next day, rinse them under running water and cook them in plenty of water with a few bay leaves, whole carrots, and some sage leaves. Cook until they are tender but not mushy. Add salt only 5 minutes before turning off the heat.
Set aside a ladle of chickpeas to blend for creaminess. Also, don’t discard the cooking water because it will be used to cook the soup.
Clean the cabbage, slice it thinly, and rinse it under running water. Let it drain.
Wash and remove the damaged part of the mushrooms. Slice the stems and larger mushrooms. In a large pot, fry the finely chopped onion in a tablespoon of extra virgin olive oil.
Add the cabbage, carrots cut into slices, and mushrooms. Sauté all the ingredients, stirring often. Add the chickpea cooking liquid (or just water) to cover the soup ingredients, lower the heat, and let cook for at least 35 minutes. After this time, check that the cabbage is cooked and tender, add the chickpeas (including the blended part), stir, and let season for another 10 minutes, adjusting the salt.
An additional practical idea. You can also use canned chickpeas. In this case, you will need 500 grams. Drain them from the preserving liquid, rinse them very well under running water, and set aside. As a cooking liquid for the soup, you can add vegetable broth or just water. The steps for cooking the soup remain as described above.
