Spiced pointed cabbage & vegetable soup with chickpeas

1. I use a steam cooker, a pressure cooker with fitting lid. In the cooking pot of the steam cooker, add 2 to 4 tablespoons of the EVOO & heat up on medium heat. When hot & sizzling, add the cut up onions and garlic & fry for about 4 to 6 minutes. Stir frequently.
2. Add the carrot rounds & the potato pieces & fry for about 5 minutes. Turn the heat up on high.
3. Add the whole 2 cans of cherry tomatoes & their juices, the tomato purée & the 1/2 teaspoon of the dried red chili flakes to the pot. Stir well. Now, add the well drained chickpeas & the 1.5 liter of vegetable stock. Stir everything well round. Add the shredded cabbage leaves. Stir.
4. Now, put the lid on of your steam cooker. Let it sit on the high heat for about 10 to 13 minutes until the nozzle sizzzles non stop. Carefully, lift the pot away from the heat & open the nozzle with a wooden spoon to set the steam free. When it stops sizzling then there will be no steam left in the pot & you can open the lid. Now, taste the soup! It has to taste fab & spicy!!
If you don't have a steam cooker, just boil the soup until the vegetables are all tender & cooked through but you still want a little bite in your cabbage!
5. I only purée the soup 1/3 so that you have vegetables floating in your soup. Sometimes, I like a chunkier soup like this!

Enjoy!!