SPICY CABBAGE SOUP WITH RICE AND CHICKPEAS

This soup is my grown-up answer to the chicken soup that kept me company through childhood illnesses, rainy days, and long winters. It’s as comforting as my mom’s (and like hers, it’s heavy on the lemon), but I’ve made it my own by replacing chicken with chickpeas, doubling the amount of cabbage, and adding the kick of turmeric and paprika. It’s a wonderful soup to make when you’re f i ghting of f a cold or simply in need of nourishment and care. If you really want to channel childhood nostalgia, try using noodles or small, shaped pasta in place of the rice.

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Step 1

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is translucent and tender. Add the garlic and cook, stirring constantly, for 2 minutes.

Step 2

Stir in the cabbage, rice, paprika, turmeric, and salt, then pour in the broth and water. Bring to a boil over high heat. Lower the heat, cover, and simmer for about 45 minutes, until the rice is tender.

Step 3

Stir in the chickpeas and lemon juice and cook just until the chickpeas are heated through. Season to taste with black pepper.

Step 4

Serve piping hot, with a garnish of crushed red pepper fl akes and fresh parsley.