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Chickpea and cabbage soup picture

Chickpea and cabbage soup

Cooks in
Difficulty Easy
Eleonora GalassoStarter


  • 1 savoy cabbage (around 800g)
  • 100g fresh tomatoes
  • 1 large King Edward potato
  • 3 tbsp olive oil
  • 3 bay leaves
  • 100g soffritto
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • A small handful of fresh coriander, chopped
  • A handful of rock salt
  • 240g canned chickpeas
  • ½ tsp chilli flakes
  • 1 loaf rustic bread
  • 50ml vegetable oil
  • 1 tsp fine salt
  • 100g guanciale/pancetta/bacon, sliced


1. Cut the cabbage, tomato and potato into rough chunks. Brown the vegetables over a low heat in a casserole with the olive oil and bay leaves.

2. After 5 minutes, add the soffritto, cinnamon, cumin and half the coriander. Add 1.5 litres of hot water, bring to a boil, add the rock salt and cook over a low heat, covered with a lid, for 30 minutes.

3. Drain the chickpeas in a colander and add them to the soup. Sprinkle with some chilli flakes and continue cooking over a low heat uncovered for another 15 minutes.

4. Cut the bread into slices and fry in hot vegetable oil: drain on kitchen paper and salt lightly. Meanwhile, cut the guanciale into 5mm strips and fry in a nonstick frying pan for 5 minutes, or until crisp. Lightly dry each strip on some kitchen paper.

5. With a handheld blender, roughly blend half the soup before returning it to the pan. Serve warm and top it with croutons, guanciale and the remaining fresh coriander.

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