Yield:
4 servings (serving size: 1 3/4 cups)

How to Make It

Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 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.

Ratings & Reviews

swainee's Review

Rikked
July 28, 2012
N/A

Rikked's Review

nlmonte
April 15, 2011
I just made this yesterday but let it sit overnight in fridge to enhance flavor. Very good, mild flavor...I left out caraway seeds as I didn't have any. Would make again but this will be a lunch item for me, probably too bland to serve for dinner.

nlmonte's Review

swainee
January 16, 2010
My husband and I love this soup. I am not a big fan of caraway seeds, but I really like them in this recipe. It seems light, and yet it is very filling. Great with a crusty bread and some cheese. It's even better the next day.