Spicy Cabbage and Chickpea Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Carrots (2, sliced)
• Celery (2 stalks, sliced)
• Cabbage (4 cups, shredded)
• Canned chickpeas (1 can (15 oz), drained and rinsed)
• Crushed tomatoes (1 can (14.5 oz))
• Vegetable broth (4 cups)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Salt (to taste)
• Black pepper (to taste)
• Fresh cilantro (1/4 cup, chopped)
• Lime (1, juiced)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, cooking until the onion turns translucent, about 5 minutes.
3. Incorporate the shredded cabbage, sliced carrots, and sliced celery into the pot. Sauté for an additional 5 minutes, until the vegetables are beginning to soften.
4. Stir in the drained and rinsed chickpeas, crushed tomatoes, vegetable broth, cumin, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to combine all ingredients.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
6. Remove the pot from heat and stir in the chopped cilantro and lime juice.
7. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or cayenne according to your preference.
8. Serve hot, garnishing with additional cilantro or a lime wedge if desired.