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Chickpea & Cabbage soup

A hearty, nutritious soup with a soffritto base. (Search for soffritto.) Adapted from the Guardian.
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Ingredients
  

  • 1 savoy cabbage or other seasonal greens around 800g
  • 100 g fresh or tinned tomatoes
  • 1 large potato
  • 3 tbsp olive oil
  • 3 bay leaves
  • 100 g soffritto
  • ½ tsp each cinnamon & cumin
  • Handful coriander chopped
  • 2 tsp coarse salt
  • 240 g canned chickpeas drained
  • ½ tsp chilli flakes
  • Salt and pepper to taste
  • Optional: A couple slices of stale bread and extra olive oil

Instructions
 

  • Cut the greens, tomato and potato into chunks. Brown the veg over a low heat with the olive oil and bay leaves.
  • After 5 min, add soffritto, cinnamon, cumin and half the coriander. Add 1.5 litres hot water, bring to boil, add salt, cover and cook on low 30 min.
  • Add the chickpeas and chilli flakes and cook uncovered another 15 min.
  • Cube the stale bread, toss in oil, salt and pepper and pan fry until crispy.
  • Roughly blend half the soup. Serve warm and top with croutons if you have them, and the remaining fresh coriander.
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