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+ servings
A bowl of spicy cabbage chickpea soup rests on a folded, gray linen napkin.
4.79 from 32 votes

Spicy Cabbage Chickpea Soup

Author - Gena Hamshaw
Yields: 8 people


  • 1 tablespoon olive oil (substitute a few tablespoons vegetable broth)
  • 1 white or yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 6 cups shredded green cabbage (about 1/2 head of cabbage)
  • 1 cup medium or long-grain brown rice (substitute a short pasta or orzo)
  • 1 teaspoon sweet paprika (substitute smoked)
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt (more as needed)
  • 8 cups low sodium vegetable broth
  • 1-2 cups water
  • 3 cups cooked chickpeas (2 cans, drained and rinsed)
  • Juice of 1 large lemon
  • Freshly ground black pepper to taste
  • Pinch of crushed red pepper flakes, to taste
  • Chopped fresh parsley, for garnish (optional)


  • Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5 minutes, or until the onion is soft and clear. Add the garlic and cook, stirring constantly, for 2 minutes.
  • Stir in the cabbage, chickpeas, rice, paprika, turmeric, and salt, then pour in the broth and 1 cup water. Bring to a boil over high heat. Lower the heat, cover, and simmer for about 45 minutes, until the rice is tender.
  • Stir in the lemon juice. Season to taste with black pepper and/or crushed red pepper flakes. If the soup is thicker than you'd like, add the extra cup of water. Serve with fresh parsley, if desired.


Soup will keep in the fridge for up to 6 days and can be frozen for up to 6 weeks.
Reprinted with permission from Power Plates, copyright © 2018by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.