Cabbage Chickpea Pot

Ingredients

• 600 g cabbage (1/2 head)
• 4 Carrots
• 2 stalks celery
• 1 onion
• 2 tbsp olive oil
• 0.5 tsp ground cumin
• Salt
• Cayenne pepper
• 1.2 l Vegetable broth
• 200 g Chickpeas (canned; drained weight)
• a pinch saffron strands (0.1 g)
• 150 g Couscous
• 1 Organic lemon
• 2 stems Parsley
• 2 stems dill
• 4 tsp pine nuts (5 g each)
• 4 tsp pomegranate seeds (5 g each)

Instructions

1. 1.

   Clean, wash or peel cabbage, carrots, celery and onion. Slice cabbage into strips, dice carrots, cut celery into rounds, cube onion.

2. 2.

   Sauté all together in a pot with 1 tbsp oil for 5 minutes over medium heat. Season with cumin and cayenne pepper, then add broth. Rinse chickpeas, drain and stir in. Simmer soup for about 20 minutes on low heat, adding saffron during the last 5 minutes.

3. 3.

   Meanwhile, pour double amount of boiling water over couscous and let it sit for about 5 minutes to absorb. Peel lemon, grate dry zest and cut a few thin slices from the center; squeeze juice from the rest and mix both with remaining oil into the couscous.

4. 4.

   Wash herbs, pat dry, remove leaves and roughly chop. Toast pine nuts in a hot pan without fat over medium heat for 3 minutes. Season the cabbage chickpea pot, serve on bowls topped with couscous and garnish with herbs, pomegranate seeds and pine nuts.