Chickpea, Cabbage and Dill Soup


* 1 cup dried chickpeas, picked over, washed and drained
* 1 medium onion, peeled and chopped
* 1 medium boiling potato, peeled and cut into 1/2 inch / 2.5 centimeters dice
* 1 good sized potato, peeled and cut into 1/2 inch / 2.5 centimeters dice
* 2 cups cabbage, cut into 1/2 inch / 2.5 centimeters squares
* 3/4 cup chopped fresh dill, firmly packed
* 2 teaspoons tomato paste
* 2 teaspoons salt, or to taste
* Freshly ground black pepper

Soak the chickpeas in 4 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onion and 4 cups water into a 3 1/2 liters (3 1/2 quart) pot and bring to a boil. Cover partially, turn heat to low and simmer gently for 1 hour.

Add the potato, tomato, cabbage, dill, tomato paste, salt and 1/2 cup water. Bring to a boil. Cover, turn the heat very low and simmer 1 1/2 hours. Add the black pepper and mix.

Sounds tasty. I make cabbage soup often in the colder months. A word of warning: cabbage is explosive enough, lol; imagine what the addition of the chickpeas will do. Talk about fartulence, lol…

lol… I thought that sweet potatoes are more on that… now I know that those veggies also contributes…