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This ones rich in good carbs, fiber, vitamin C, protein, and inulin—perfect for that long day at work!Serves 6 Prep Time 7 minutes Cooking Time 13 to 15 minutes3 tablespoons olive oil3 tablespoons chopped onion3 tablespoons chopped celery3 tablespoons chopped leeks2 tablespoons chopped garlic1/2 cup diced yellow bell peppers150 grams pancetta, diced250 grams canned chickpeas (garbanzos), skinned 1/4 cup white wine2-inch Parmesan rind1 teaspoon paprika 1/4 teaspoon cayenne pepper1 tablespoon chopped thyme6 cups low-sodium canned chicken or vegetable stock1 cup sliced cabbagewhole wheat tortilla or pitasalt to taste1 Heat olive oil in a saucepot. Add onions, celery, leeks, and garlic. Sauté for 2 minutes or until onions are translucent.2 Add the bell pepper, pancetta, chickpeas; sauté for 2 minutes. Add white wine and Parmesan rind. Reduce wine to half.3 Season with salt, paprika, and cayenne. Stir in thyme.4 Pour in the stock and simmer for at least 5 minutes over low heat. Add the cabbage and simmer for another 3 minutes.5 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 Service
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