Active time: 15 minutes || Total time: 40 minutes
There’s something seductively subtle about Eastern European flavors. No one is going to knock you over your head with cumin or turn the garlic up to 11. Instead, here’s some sauteed onion, and a little dill. I think of these sorts of brothy soups as babushka soups, grandma soups. You should be able to experience each ingredient; the sweet earthiness of the carrot, the toothsome bites of cabbage, the succulence of the chickpea, the substance of the rice. Simple, comforting flavors that are easy to love.
I like to use homemade broth here, but if you have a broth you really love then go ahead and use it, I can’t stop you. I also dig the floral notes from jasmine or basmati rice, but you can use whatever rice you like. Just remember that brown rice has a longer cooking time. I also love the ease and the look or baby carrots, I just leave them whole if they are small enough, or slice fatter ones lengthwise on a diagonal.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon dry thyme
1 teaspoon salt
Fresh black pepper
1/2 cup jasmine rice, rinsed
1/2 lb baby carrots (see comment above)
1 lb cabbage, shredded (about 1/4 of a big head)
6 cups broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups)
3 tablespoons fresh chopped dill, plus extra for garnish
Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, thyme, salt and pepper and saute a minute more.
Add rice, carrots and cabbage and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.
Stir in the dill and season with salt and pepper to taste. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Top with extra fresh dill.