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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

Simply search for a food item/scan its barcode, and you’ll know whether it is clean. If you want to know what’s good for your well-being, download our app, create a profile with us, and then search or scan for food items.

How much would Ariso cost?

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Recipe

Hearty Cabbage and Chickpea Soup

Recipe By:

Ariso Recipes

Hearty Cabbage and Chickpea Soup

Name: Hearty Cabbage and Chickpea Soup
Prep time: 20
Cook time: 50
Total time: 70
Cuisine: Indian
Ingredients: Olive Oil,Chickpeas,Cabbage,Rosemary,Parmesan Cheese,Celery,Sweet Paprika,Tomato, ripe, local (Lycopersicon esculentum),Carrot, red (Dacus carota),Garlic, big clove (Allium sativum),Onion, small (Allium cepa),Bread,Pancetta,Vegetable Stock

Last update date: February 24, 2012

Savor the flavors of Hearty Cabbage and Chickpea Soup, a comforting blend of tender cabbage, chickpeas, and aromatic spices, served with a sprinkle of shaved Parmesan cheese and crusty bread for a satisfying meal.

Total Time:

1 hour and 10 minutes

Cuisine:

Indian

Ariso Intelligence

Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

6

1

2

3

4

5

6

7

8

9

10

Olive Oil

2.0 tablespoon

Onion

1.0 piece

Celery

2.0 piece

Carrot

1.0 piece

Pancetta (optional)

70.0 g

Cabbage

1.0 piece

Garlic Cloves

2.0 piece

How To Cook?

1

In a casserole pot, heat the olive oil over low heat. add the onion, celery, and carrot with a pinch of salt. fry gently for 15 minutes or until the vegetables start to soften. if using pancetta, add it to the pot, increase the heat, and fry for a few more minutes until it turns golden brown. add the cabbage and fry for 5 minutes. stir in the garlic, sweet paprika, and rosemary, and cook for an additional minute.

2

Add the chopped tomatoes and vegetable stock to the pot. bring to a simmer and cook uncovered for 30 minutes, adding the chickpeas for the last 10 minutes. season with salt and black pepper.

3

Ladle the soup into six deep bowls. serve with shaved parmesan cheese and crusty bread, if desired.

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