Spicy chick pea and greens soup in a light tomato broth

A simple, rich and nourishing soup with no added oil and no added sugar.


1T smoked paprika
1/4t dried, crushed red chili (or to taste)
1/2t dried, ground cumin
1/2t dried oregano, rubbed
1/4t dried rosemary, rubbed
1/4t dried marjoram, rubbed
1/4t coarse sea salt
2 scallions, minced (3″-4″ green reserved for garnish)
2T warm water
1T fresh garlic, minced
2 cups vegetable stock
1 cup passata (or tomato puree)
1 ‘sprig’ dried kombu (about 1″)
1 cup cooked chick peas
1 cup shredded green cabbage (I use coleslaw mix)
1/2 cup mixed baby greens
Sea salt and black pepper to taste

Optional: Garnish with 1T nutritional yeast for some additional nutrition and flavor. Saute with 1T cooking oil in place of 2T water if you prefer. A little dulse, nori or sesame seeds would also go well with this soup.


In a medium pan with a lid, toast the paprika, cumin, and chili on medium heat for 2-3 minutes. Add the scallions and sea salt. Stir to combine. Add the green herbs and water. Water saute for 2 minutes. Add the garlic and saute for another minute.

Add the stock, kombu, chickpeas and cabbage. Simmer for 5 minutes. Add the passata. Cover, reduce heat to low, and simmer for another 20 – 30 minutes or until the cabbage is wilted but not mushy. Don’t overcook — use the texture of the cabbage as a guide.

When ready, remove from heat. Remove the kombu. Add the greens and stir to combine. Let cool 5 minutes and for the greens to wilt. Ladle out, garnish with scallions greens sliced on an angle and nutritional yeast if you’ll be using it, and serve.

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