You may also like
Categories:
olive oil green cabbage onion carrot celery red potato caraway seeds water chickpeas parsley dill pepper
Viewed: 61 - Published at: 7 years agoIngredients
- 2 teaspoons olive oil
- 2 cups chopped green cabbage
- 1 cup chopped onion
- 1 cup (1/2-inch-thick) sliced carrot
- 1 cup sliced celery
- 1 cup diced red potato
- 1 teaspoon caraway seeds
- 1 cup water
- 1 cup drained canned chickpeas (garbanzo beans)
- 2 tablespoons minced fresh parsley
- 2 teaspoons chopped fresh or 1/2 teaspoon dried dill
- 1/2 teaspoon pepper
Method
- Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); saute 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.
