500g dried chickpeas
1 onion
1 clove of garlic
1 carrot
320g white cabbage
1 tomato
2 spring onions
1.8 lt. broth (your choice)
½ chili morita or to taste
Salt
1-2 tablespoons oil
Soak the chickpeas overnight. Then drain and rinse them, remove the skins, cover with fresh water and simmer for 40 minutes.
Finely chop the onions, garlic, carrot, tomato and white cabbage.
In a large pot sautee the minced onion, garlic and carrot, add the tomato and white cabbage and simmer over medium heat for 10 min.
Finally add the broth, chili morita and chickpeas and simmer for another 12 min. Season with salt and enjoy!