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–+ servings
Hearty Mediterranean chickpea cabbage soup in a bowl.

Mediterranean Chickpea Cabbage Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (1.2 L) 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

  • 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.
    Step 1 - Onion, carrots, and celery sautéing with tomato paste and spices in a pot.
  • 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.
    Step 2 - Chopped green cabbage mixed with softened vegetables and spices in a pot.
  • 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.
    Step 3 - Chickpeas and cabbage simmering together in a rich, reddish vegetable broth.
  • 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.
    Step 4 - Finished cabbage and chickpea soup garnished with parsley and fresh lemon.
Substitutions
  • 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.
 
Tips
  • 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.
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