Winter is the perfect season to eat soup… even if I love them throughout the year!
This recipe is a really hearty one, which makes it perfect for a supper, accompanied with some nice bread. I added leek and some Chinese cabbage (also called Napa cabbage), a good source of vitamin A, C, K, antioxidants and calcium. These two could be replaced by spinach or any kind of cabbage.
Ingredients for 4 bowls:
1 teaspoon turmeric
¼ teaspoon freshly ground pepper
1 teaspoon cumin powder
1 teaspoon cumin seeds
½ teaspoon mustard seeds
1 teaspoon freshly grated ginger
2 tablespoons chopped shitake mushrooms
2 tablespoons chopped coriander
1 cup cooked chickpeas
½ cup uncooked, rinsed basmati rice
½ chopped Chinese cabbage
1 finely cut leek
1 tablespoon oil
Salt to taste
Heat a tablespoon of vegetable oil. Add the cumin and mustard seeds. When they start to release their good smell, add the cumin powder, turmeric and pepper. Stir well and add the ginger and shitake mushroom. Stir for about 30 seconds and add the vegetable, rice and chickpeas. Cover with water, until about 5 cm above the level of the veggies. Add salt.
Bring to the boil. When it boils, reduce the heat to medium, put a lid and simmer for about 20 minutes.