Chickpea Soup with Pancetta, Cabbage, and Peppers

April 2009 | By Him Uy de Baron
Chickpea Soup with Pancetta, Cabbage, and Peppers
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Main Ingredient




Preparation Time


Date Published

April 2009

This ones rich in good carbs, fiber, vitamin C, protein, and inulin—perfect for that long day at work!

Prep Time
7 minutes 
Cooking Time 1
3 to 15 minutes

3 tablespoons olive oil
3 tablespoons chopped onion
3 tablespoons chopped celery
3 tablespoons chopped leeks
2 tablespoons chopped garlic
1/2 cup diced yellow bell peppers
150 grams pancetta, diced
250 grams canned chickpeas
      (garbanzos), skinned
 1/4 cup white wine
2-inch Parmesan rind
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped thyme
6 cups low-sodium canned chicken or
      vegetable stock
1 cup sliced cabbage

whole wheat tortilla or pita
salt to taste

1  Heat olive oil in a saucepot. Add onions, celery, leeks, and garlic. Sauté for 2 minutes or until onions are translucent.

Add the bell pepper, pancetta, chickpeas; sauté for 2 minutes. Add white wine and Parmesan rind. Reduce wine to half.

Season with salt, paprika, and cayenne. Stir in thyme.

Pour in the stock and simmer for at least 5 minutes over low heat. Add the cabbage and simmer for another 3 minutes.

Serve with toasted pita or tortilla.

Health tip: What’s inulin? It’s a lowcalorie carbohydrate considered a soluble fiber that keeps cholesterol and glucose levels in check. It also supports immunity.


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