That’s a very unsexy name for quite possibly one of the greatest soups you’ll ever devour, because devour it you will. Inhale. Guzzle. Gobble. Gulp. Scarf. Pig out. You get the idea. It’s good.
I hated to waste the extra cabbage left over from my amazing borscht last week, so I kept it in the fridge while I determined how to use it. Isa Chandra Moskowitz over at the Post Punk Kitchen speaks to my taste buds with this remarkably simple recipe that not only fills your tummy with just one bowl (the combination of rice, cabbage & chickpeas are extremely satisfying), but also allows you to experience every single flavor with each slurp. I’m all about slurping flavor. Plus, I have to say that this soup is extremely reminiscent of eastern Europe and its cuisine’s ability to feed you from the inside out: simple, basic, hearty, and bursting with personality from the perfect blend of natural ingredients.
My sister didn’t feel good and had been fighting flu-like symptoms for several days. I gave her a hot bowl of this soup to stave off the aches and after her first bite, looked up at me and said, “It tastes just like chicken soup!” Of course it’s not, but I believe there’s something incredibly soothing and comforting about this blend of vegetables and grain that connects with our body’s need for natural nourishment.
It’s cold outside. You need to put supper on the table. You want to feed your family whole foods and grains. Warm them with this comforting bowl knowing you can check off all of the above. And let me know how quickly your soup vanishes!
Chickpea Rice Soup With Cabbage
I love how the rice becomes its own central character in the plot of this soup. After it cooks and sits, the rice does become a bit soft, but oh, it's comfort food with broth.
Ingredients:
- Olive Oil - 1-2 T
- Medium Yellow Onion - Thinly Sliced
- Garlic Cloves - 2, minced
- Dry Thyme - 1 tsp
- Salt - 1 tsp
- Freshly Ground Black Pepper - to taste
- Jasmine Rice - 1/2 cup
- Carrots - 1/2 pound, chopped (4-5)
- Cabbage - 1 lb (approx 1/4 of large head)
- Vegetable Broth - 6 cups
- Chickpeas - 24 oz (3 cups), drained & rinsed
- Fresh Dill or Parsley - 3 T, to taste
Instructions:
Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, thyme, salt and pepper and saute a minute more.
Add rice, carrots and cabbage and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.
Stir in the dill or parsley and season with salt and pepper to taste. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Top with extra fresh greens.
Look Who’s Talking!