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This substantial chickpea soup uses chickpeas in two forms: whole in the pot and puréed with stock. Vegetables, paprika, lemon, and parsley complete the bowl.

Onions and garlic are softened first, then tomatoes, grated cabbage, potatoes, and stock simmer until the vegetables are tender. Whole chickpeas are added directly to the soup.

A purée of additional chickpeas and stock is stirred in afterward. Lemon juice, sweet paprika, parsley, and optional salt finish the pot and sharpen the hearty vegetable base.

Ingredients

• 2 tablespoons good oil
• 3 cups onions, chopped
• 4 teaspoons garlic, minced
• 1 cup water
• 4 cups tomatoes, diced
• 8 cups cabbage, grated
• 3 potatoes, diced
• 4 cups vegetable stock
• 2 cups chickpeas, cooked or canned
• 4 cups vegetable stock, for the purée
• 2 cups chickpeas, cooked or canned, for the purée
• Juice of 1 lemon
• 2 tablespoons sweet paprika
• 2 cups fresh parsley, chopped
• Salt to taste, optional

Method

Start the onions and garlic in hot oil, then add 1 cup water and continue until soft. Simmer them with tomatoes, cabbage, potatoes, and 4 cups stock for 15–20 minutes. Add 2 cups chickpeas. Blend the remaining 2 cups chickpeas with the remaining 4 cups stock and stir the purée into the pot. Adjust with extra stock only if too thick. Add lemon, paprika, parsley, and optional salt to finish. Serves 8–12.