Spicy Cabbage and Chickpea Soup

Ingredients

• Lime - 1, juiced
• Fresh cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Cayenne pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Vegetable broth - 4 cups
• Crushed tomatoes - 1 can (14 oz)
• Canned chickpeas - 1 can, drained and rinsed
• Celery - 2 stalks, sliced
• Carrots - 2, sliced
• Cabbage - 1/2 head, shredded
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the shredded cabbage, sliced carrots, and sliced celery. Cook for another 5 minutes, until the vegetables start to soften.
4. Add the drained and rinsed chickpeas, crushed tomatoes, vegetable broth, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, until the vegetables are tender.
6. Stir in the chopped cilantro and lime juice.
7. Taste and adjust the seasonings if needed.
8. Serve hot and enjoy!