Friday, May 6, 2011

Cabbage and Chickpea Soup

Adapted from

Chickpeas - 1 cup, soaked overnight
Cabbage - 1/2 of a small cabbage or 1/4 of a medium sized one, chopped
Vidalia Onion - 1, chopped
Garlic Cloves - 2, chopped
Tomato - 2, chopped
Veg Bouillon Cubes - 2, (Rapunzel Brand No Salt Vegan Veg Bouillon)
Carrot -1, sliced
Water - 4 cups
Olive Oil - 1/2 tbsp
Red Chilli Flakes - 1/4 tsp
Basil / Cilantro - for garnishing
Fresh ground black pepper

Heat oil in a pressure cooker pan. Add the garlic and saute. Once the garlic starts changing color, add the chopped onion and cook till they get soft.

Add all the reamining ingredients. Toss well.

Add water and close the pressure cooker. Cook under pressure for 20 minutes.

Sprinkle some more ground black pepper, garnish with fresh basil leaves or cilantro and serve hot.

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