This is one of those easy, no-brainer soups that takes the bare minimum of prep and worry out of making dinner. If your kitchen cupboards and fridge is anything like mine, you probably have the ingredients ready to go. Cabbage. Carrots. Rice. Chickpeas. It’s time to get your soup on!
Affordable and comforting, this soup has served me well on several occasions this fall. The cabbage and carrots soften into an earthy sweetness while the rice and chickpeas add heft. It’s not the prettiest soup, though I suppose a few sprigs of fresh dill could bring a bit of pomp and circumstance to this humble meal. Make sure you have leftovers, because this soup tastes great the next day – I just add a bit of water to reheat since the liquids seem to disappear overnight.
cabbage and rice soup with chickpeas & carrots
1 T olive oil
1 small onion, diced
2 large cloves garlic, sliced
1 t herbs du provence
1 t aleppo pepper
1 large carrot, sliced
1 stalk of celery, sliced
approx. 1/4 of a small head of cabbage, roughly chopped
1/2 c brown basmati rice, rinsed
6 c vegetable stock
1 can chickpeas, drained and rinsed
kosher salt & black pepper
In a large pot, heat up oil over medium-high heat and add in the onion and garlic. Let them sweat it out a bit, about 3-5 minutes, and then add in the herbs, aleppo pepper, a pinch of salt and the carrot slices, celery, cabbage and basmati rice. Toss everything with a spoon so that the vegetables and rice get a little slick with the oil. Pour in the stock, cover and bring to a boil. Reduce heat and simmer until the rice is tender. Add in the chickpeas and additional stock, if needed. Taste and adjust seasoning with more kosher salt and black pepper. Simmer for another 15 minutes. Serve in deep bowls with some hearty bread on the side. Makes 4-6 servings.