Chickpea Soup

Soak the chickpeas in cold water for at least 4 hours, ideally overnight.

Finely chop both onions and garlic. Cut the celery stalks and carrots into 0.5 cm cubes. Cut the Chinese cabbage crosswise into 0.5 cm thick strips. Drain the chickpeas and let them drip dry in a sieve.

In a pot over medium heat, warm the olive oil, add the onions and garlic, and let them become translucent. Add the chickpeas and sauté for 30 seconds. Add the carrots and celery stalks, 1 teaspoon of salt, mix, and sauté for another 30 seconds, stirring constantly. Add the rosemary, cayenne pepper, and canned tomatoes, mix, and pour in the broth. Bring to a boil, reduce the heat to a quarter, and cook until the chickpeas are soft, approximately 40 minutes.