This Mediterranean chickpea cabbage soup turns humble pantry staples into a hearty, flavor-packed meal that’s nourishing, satisfying, and ready in about 40 minutes!
For more hearty Mediterranean-inspired meals, try our Mediterranean chickpea soup, cabbage lentil soup, or Mediterranean lentil soup.
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Why you’ll love this Mediterranean chickpea cabbage soup!
Who knew cabbage and chickpeas could taste this good? 🙋🏻♂️ This Mediterranean chickpea cabbage soup is hearty, deeply flavorful, and surprisingly simple to make. It’s packed with vegetables, fiber-rich chickpeas, and warming spices that turn everyday ingredients into something special.
Inspired by Tunisian lablabi, this soup gets its rich flavor from tomato paste, cumin, paprika, and garlic, with a squeeze of lemon to brighten everything up. 🍋 No fancy ingredients, no complicated techniques, just one pot and about 40 minutes.
Louise and I love how this recipe makes eating more vegetables feel effortless. It’s nutritious, affordable, naturally low in saturated fat, and filling enough for a proper meal.
🥣 And here’s my favorite part: toasted crusty bread soaked in that delicious broth, topped with a soft-boiled egg and a drizzle of good olive oil. You can also enjoy it as is, or add shredded chicken for extra protein.
P.S. If you enjoy turning everyday vegetables into satisfying meals, try our Mediterranean greens and beans, roasted cauliflower quinoa bowl, or chickpea shawarma bowl.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: adds richness and Mediterranean flavor. Substitute regular olive oil.
- Onion: builds a savory base. Yellow, white, or red onions work, and leek is excellent too.
- Carrots: add natural sweetness and color. Substitute butternut squash or sweet potato.
- Celery: adds depth and aroma. Substitute fennel for a Mediterranean twist.
- Garlic: adds savory flavor. If intolerant, omit it or use garlic-infused olive oil if tolerated.
- Tomato paste: adds richness and depth. Substitute tomato purée, using more.
- Ground cumin: adds earthy warmth. We recommend keeping it!
- Ground coriander: adds a mild, citrusy note. Substitute extra cumin.
- Sweet paprika: adds color and sweetness. Smoked paprika works too.
- Red pepper flakes: add gentle heat. For maximum flavor and umami, we recommend harissa paste, a North African chili paste with spices, garlic, and a rich, savory kick.
- Green cabbage: becomes tender and sweet. Substitute pointed cabbage, Chinese cabbage, Napa cabbage, or Savoy cabbage.
- Chickpeas: add protein and fiber. Canned chickpeas are convenient, but you can also use dried chickpeas. Soak and cook them separately before adding them to the soup. See our guide on how to cook dried chickpeas. White beans work too.
- Vegetable broth: creates the flavorful base. Chicken broth also works.
- Salt and black pepper: adjust to taste.
- Lemon juice: brightens the soup. Substitute a splash of apple cider vinegar.
- Fresh parsley: adds freshness. Substitute cilantro.
- Crusty bread and eggs: optional toppings for a more filling meal. Try shredded chicken instead.
How to Make Mediterranean Chickpea Cabbage Soup
Step 1. Build the flavor base
Heat extra virgin olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
Stir in the grated garlic, tomato paste, cumin, coriander, paprika, and red pepper flakes (or harissa paste).
Cook for 1 minute, stirring often, until fragrant and the tomato paste darkens slightly. If the pot looks dry, add a splash of vegetable broth to prevent sticking.
Step 2. Sauté the cabbage
Add the chopped green cabbage to the pot and stir well to coat it in the spices and tomato paste.
Cook for 5–7 minutes, stirring occasionally, until the cabbage starts to soften and reduces in volume.
Don’t worry if the pot looks very full at first. The cabbage will shrink as it cooks.
Step 3. Add the chickpeas and simmer
Add the drained and rinsed chickpeas, vegetable broth, salt, and black pepper.
Stir well, bring to a boil, then reduce the heat to maintain a gentle simmer.
Cook partially covered for 15–20 minutes, or until the cabbage and carrots are tender.
Taste the broth and adjust the seasoning if needed.
Step 4. Finish and serve
Turn off the heat and stir in the fresh lemon juice and chopped parsley. Taste and add more salt, pepper, or lemon juice if needed.
For my favorite way to serve this soup, place a few pieces of toasted crusty bread in each bowl and ladle the hot soup over them.
Top with a soft-boiled egg, a drizzle of good extra virgin olive oil, and a little extra lemon.
The bread soaks up the flavorful broth, making every spoonful even more satisfying.
Tips
- Don’t rush the flavor base: Let the onion, carrots, and celery soften before adding the garlic, tomato paste, and spices. This builds a more flavorful broth.
- Try harissa paste for extra flavor: We highly recommend it! This North African chili paste adds heat, savory depth, and complexity. Start with a scant tablespoon and adjust to taste.
- Cut the cabbage into small pieces: Bite-sized pieces cook evenly and make the soup easier to eat. Don’t worry if the pot looks full at first. The cabbage will shrink as it cooks.
- Don’t burn the spices: Stir them with the tomato paste for about a minute to release their aroma. If the pot looks dry, add a splash of vegetable broth.
- Adjust the consistency: For a thicker soup, mash some chickpeas against the side of the pot. For a brothier soup, add a little extra vegetable broth.
- Simmer gently: Avoid a vigorous boil. Start checking after 15 minutes, especially if using softer cabbage varieties like Napa cabbage.
- Add lemon juice at the end: It brightens the broth and balances the earthy spices. Taste and add more if needed.
- Use reduced-sodium broth: This gives you better control over the seasoning, especially when using harissa paste, which can contain salt.
- Don’t skip the toasted bread: Place a few pieces directly into each bowl before ladling the hot soup over them. Slightly stale bread works well because it absorbs the flavorful broth.
- Keep toppings separate for leftovers: Add the bread, soft-boiled eggs, and fresh toppings just before serving for the best texture.
Frequently Asked Questions
Absolutely! Savoy, pointed, Chinese, and Napa cabbage all work well. Softer varieties like Napa cabbage cook faster, so check for tenderness a few minutes earlier.
Yes! Soak and cook the dried chickpeas separately before adding them to the soup. They won’t have enough time to soften if added raw. Check out our guide on how to cook dried chickpeas for detailed instructions.
Yes. You can leave out the tomato paste for a lighter broth. The soup will have less depth, so we recommend using harissa paste and adjusting the spices to taste.
Mash some of the chickpeas directly in the pot with a fork or potato masher. This naturally thickens the broth without adding flour or cream.
Yes! It’s a great make-ahead meal because the cabbage and chickpeas continue to absorb the flavorful broth. You may need to add a splash of vegetable broth when reheating.
Let the soup cool, then transfer it to an airtight container and refrigerate for up to 4 days.
For longer storage, freeze for up to 3 months in freezer-safe containers, leaving some room for expansion.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until piping hot. Add a splash of broth if needed.
Store the toasted bread, eggs, and fresh toppings separately, and add them just before serving.
More Hearty Bean Soups & Stews
- Greek Chickpea Soup
- Lemon White Bean Soup
- Tomato Chickpea Soup
- Chickpea Noodle Soup
- Black Bean Soup
- Lemon Lentil Soup
- French Lentil Soup
- Black Bean Orzo Soup
If you try this Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Mediterranean Chickpea Cabbage Soup
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 2 medium carrots thinly sliced
- 1 rib celery finely chopped
- 3 cloves garlic grated
- 2 tablespoons tomato paste
- 1½ teaspoons ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes or 1 tablespoon harissa paste
- ½ medium green cabbage about 1 pound / 450 g – chopped into small pieces
- 2 cans chickpeas 15 oz / 400 g each can – drained and rinsed
- 5 cups vegetable broth reduced sodium
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- 1 handful fresh parsley
- toasted crusty bread plus optional soft-boiled eggs for serving
Instructions
- Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat.Add 1 medium onion, 2 medium carrots, and 1 rib celery. Cook for 5 minutes, stirring occasionally, until they begin to soften.Stir in 3 cloves garlic (grated), 2 tablespoons tomato paste, 1½ teaspoons ground cumin, ½ teaspoon ground coriander, 1 teaspoon sweet paprika, and ¼ teaspoon red pepper flakes (or 1 tablespoon harissa paste). Cook for 1 minute, stirring often, until fragrant. Add a splash of broth if the pot looks dry.
- Sauté the cabbage: Add ½ medium green cabbage (chopped) and cook for 5–7 minutes, stirring occasionally, until it starts to soften and reduce in volume.
- Add the chickpeas: Stir in 2 cans chickpeas (rinsed), 5 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil, then reduce the heat and simmer gently, partially covered, for about 15–20 minutes, until the cabbage and carrots are tender.
- Finish and serve: Stir in 2 tablespoons lemon juice and 1 handful fresh parsley. Taste and adjust salt, pepper, and lemon juice as needed.Serving tip: place a few pieces of toasted crusty bread in each bowl and ladle the hot soup over them. Finish with a soft-boiled egg, a drizzle of olive oil, and a squeeze of lemon juice.
Notes
- Extra virgin olive oil → Regular olive oil.
- Onion → Yellow, white, or red onion, or leek.
- Carrots → Butternut squash or sweet potato.
- Celery → Fennel.
- Garlic → Omit or use garlic-infused olive oil if tolerated.
- Tomato paste → Tomato purée (use more).
- Ground coriander → Extra ground cumin.
- Sweet paprika → Smoked paprika.
- Red pepper flakes → Harissa paste (recommended for extra flavor and umami).
- Green cabbage → Pointed cabbage, Chinese cabbage, Napa cabbage, or Savoy cabbage.
- Chickpeas → White beans or soaked and separately cooked dried chickpeas.
- Vegetable broth → Chicken broth.
- Lemon juice → A splash of apple cider vinegar.
- Fresh parsley → Cilantro.
- Crusty bread and eggs → Shredded chicken.
- Build flavor: Soften the onion, carrots, and celery before adding spices.
- Try harissa: Start with a scant tablespoon for extra depth and umami.
- Cut cabbage small: Bite-sized pieces cook evenly and are easier to eat.
- Don’t burn spices: Stir for 1 minute, adding a splash of broth if dry.
- Adjust thickness: Mash some chickpeas to thicken, or add broth to thin.
- Simmer gently: Check cabbage tenderness after 15 minutes.
- Finish with lemon: Add at the end and adjust to taste.
- Use low-sodium broth: Especially when adding salty harissa.
- Serve over toasted bread: Slightly stale bread absorbs the broth beautifully.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Keep toppings separate.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
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Welcome to our blog, we are glad you are here.
Great website! I love the recipe and I will cook it! I love plant based food!
Thank you so much, Marilia! We’re happy you’re enjoying the website. Hope you enjoy the soup, and happy cooking!