Ingredients
2 tablespoon olive oil
1 onion, finely chopped
3 clove garlic, finely chopped
2 courgettes, finely chopped
2 ripe tomatoes, finely chopped
1.5 litre hot chicken stock
200 gram canned chickpeas, drained and rinsed
40 gram parmesan, finely grated, plus a piece of the rind
150 gram savoy cabbage, shredded on a mandoline or very finely sliced
150 gram frozen peas, defrosted
1 lemon, finely zested and juiced
1/4 cup (loosely packed) each fresh basil and mint
focaccia, to serve (unless eating gluten free)
Method
1. Heat oil in a saucepan, add onion and garlic and sauté until tender (5-7 minutes).
2. Add courgettes and tomatoes, stir and add stock, chickpeas and parmesan rind, and simmer until warmed through.
3. Add cabbage and peas, return to a simmer, stir in grated parmesan and season to taste.
4. Add lemon zest and juice, top with basil and mint, and serve hot with fresh focaccia bread.
Check the chicken stock label if eating gluten free.
Note
Recipe By:
New Zealand Taste
