Soul Food

White Cabbage Chickpea Pot

Average: 5 (6 votes)
(6 votes)
White Cabbage Chickpea Pot

White Cabbage Chickpea Pot - The vegan winter stew scores with many vital substances.

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Health Score:
98 / 100
45 min.

Healthy, because

Even smarter

Nutritional values

With a lot of vitamin C strengthens white cabbage our defenses. In addition, this nutrient is important for collagen production and gives strength to connective tissue.

If you like, you can also replace the chickpeas with lentils - these are also available ready-cooked in a jar. For an even heartier version, simply replace the white cabbage with savoy cabbage.

1 serving contains
(Percentage of daily recommendation)
Calorie364 cal.(17 %)
Protein14 g(14 %)
Fat10 g(9 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage14.1 g(47 %)
Vitamin A1.9 mg(238 %)
Vitamin D0 μg(0 %)
Vitamin E6.2 mg(52 %)
Vitamin K212.3 μg(354 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.6 mg(43 %)
Folate77 μg(26 %)
Pantothenic acid1.3 mg(22 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C102 mg(107 %)
Potassium1,147 mg(29 %)
Calcium184 mg(18 %)
Magnesium108 mg(36 %)
Iron3.8 mg(25 %)
Iodine13 μg(7 %)
Zinc2.2 mg(28 %)
Saturated fatty acids1.6 g
Uric acid200 mg
Cholesterol0 mg
Complete sugar17 g


22 ozs Green cabbage (1/2 white cabbage)
4 carrots
2 stalks Celery
1 onion
2 Tbsps olive oil
½ tsp ground Cumin
cayenne pepper
42 ozs Vegetable broth
8 ozs chickpeas (can; drained weight)
1 pinch saffron threads
5 ozs Couscous
1 organic lemon
2 stalks parsley
2 stalks Dill
4 tsps Pine nuts
4 tsps Pomegranate seed
How healthy are the main ingredients?
chickpeasCeleryolive oilPine nutscarrotonion

Preparation steps


Clean, wash or peel cabbage, carrots, celery and onion. Cut cabbage into strips, carrots into cubes, celery into slices, onion into small cubes.


Sauté everything together in a pot with 1 tablespoon oil for 5 minutes over medium heat. Season with cumin, salt and cayenne pepper and add broth. Rinse chickpeas, drain and mix in. Simmer soup over low heat for about 20 minutes, adding saffron for the last 5 minutes.


Meanwhile, pour double the amount of boiling water over the couscous and leave to soak for about 5 minutes. Rinse lemon, rub dry and cut a few nice thin slices from the center; squeeze juice from the rest and mix both with remaining oil into the couscous. Season to taste with salt.


Wash herbs, shake dry, pluck leaves and chop coarsely. Roast pine nuts in a hot pan without fat over medium heat for 3 minutes. Season the white cabbage and chickpea casserole, divide it with couscous on bowls and serve garnished with herbs, pomegranate and pine nuts.