Serves: 6
Total Calories: 146
Combine chick peas, water, bay leaf, bring to a boil & simmer 2 1/2 to 3 hours. Add potatoes & cook another 30 minutes. In a large skillet, heat oil over low & add onion, pepper & garlic. Cook, stirring, for 6 to 8 minutes. Add tomatoes & tomato paste & cook 10 to 15 minutes.
When chick peas are tender, add tomato mixture & stir well. Add salt, pepper & cabbage & cook 15 minutes, covered over low heat.
Discard bay leaf. Serve soup hot sprinkled with parsley & chili pieces.
This Chick Pea Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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