Ingredients
- 2 tbsp butter
- 3 carrots, peeled and chopped
- 5 celery ribs, chopped
- 2 onions, diced
- 3 cloves garlic, minced
- 1 head cabbage, chopped
- 2 bell peppers, chopped
- 6 cups chicken bone broth
- 28oz crushed tomatoes
- 1 tbsp cumin
- 2 tsp dried thyme
- 1 tsp chili powder
- 1 tsp paprika
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 1 lb dried hard wheatberries, prepared
- 1 lb dried chickpeas, prepared
- Salt and pepper, to taste
Instructions
- Melt butter in a large stockpot over medium heat. Sauté carrots, celery, and onion 5 minutes until beginning to soften.
- Add garlic, cabbage, and bell peppers and cook for another 5 minutes, stirring constantly, until cabbage begins to soften.
- Add broth, tomatoes, cumin, thyme, chili powder, paprika, red pepper flakes, bay leaf, wheatberries, and chickpeas. Bring to a boil, then reduce heat to a simmer. Simmer 45 minutes, or until cabbage has reached your desired tenderness.
- Taste and add salt and pepper to taste. Serve hot with a squeeze of lemon juice and perhaps a slice of crusty sourdough bread!
Notes
- Prep time includes cooking the wheatberries and chickpeas. However, this can be done days in advance!