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INGREDIENTS
- 1.1 l vegetable broth
- 300 g chickpeas
- 150 g Chinese cabbage
- 150 g canned peeled tomatoes
- 100 g celery stalks
- 100 g peeled carrots
- 60 g peeled red onion
- 60 g peeled onion
- 100 ml olive oil
- 2 peeled garlic cloves
- 1 sprig of rosemary
- 1 tablespoon finely chopped flat-leaf parsley
- pinch of cayenne pepper
- pepper
- salt
METHOD
- 1Soak the chickpeas in cold water for at least 4 hours, ideally overnight.
- 2Finely chop both onions and garlic. Cut the celery stalks and carrots into 0.5 cm cubes. Cut the Chinese cabbage crosswise into 0.5 cm thick strips. Drain the chickpeas and let them drip dry in a sieve.
- 3In a pot over medium heat, warm the olive oil, add the onions and garlic, and let them become translucent. Add the chickpeas and sauté for 30 seconds. Add the carrots and celery stalks, 1 teaspoon of salt, mix, and sauté for another 30 seconds, stirring constantly. Add the rosemary, cayenne pepper, and canned tomatoes, mix, and pour in the broth. Bring to a boil, reduce the heat to a quarter, and cook until the chickpeas are soft, approximately 40 minutes.
- 4Add the Chinese cabbage and cook for another 2 minutes. Remove from heat, take out the rosemary sprig, season the soup with salt and pepper to taste, and stir in the flat-leaf parsley.
Tip
Instead of vegetable broth, you can use chicken broth.
Instead of Chinese cabbage, you can use kale.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef