Savoy Cabbage and Chickpea Soup

Prepare the vegetables: peel and chop the onion, mince the garlic, dice the carrots and potatoes, then shred the savoy cabbage.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and diced carrots, and cook for another 3-5 minutes.

Remove the pot from the heat, stir in the sweet paprika powder and ground cumin quickly, then add the diced tomatoes. Cook for 2-3 minutes until the tomatoes slightly thicken.

Add the diced potatoes and shredded savoy cabbage to the pot. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.

Stir in the drained and rinsed chickpeas into the soup and cook for another 5-10 minutes to heat through.

Season the soup with salt and freshly ground black pepper to taste. Garnish with fresh, chopped parsley before serving.