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May 24, 2012
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Chickpea Soup with Pancetta, Cabbage, and Peppers

By: Him Uy de Baron


Chickpea Soup with Pancetta, Cabbage, and Peppers

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

Serves Prep Time 7 minutes  Cooking Time 13 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, 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.

 

Photography by David Hanson |  Food Styling by Chef Him Uy De Baron, Executive Chef of Chef Cuisine Catering Services




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