INGREDIENTS
3 tbsp
olive oil
1
onion, chopped
1 clove
garlic, minced
3 cups
shredded cabbage (I used savoy)
2
medium carrots, chopped
2
celery stalks, chopped
2 cups
cooked chickpeas (or one 15 oz. can)
4 cups
vegetable or chicken broth
1 15 ounce can
fire-roasted diced tomatoes
salt and pepper
2 tbsp
fresh parsley, chopped
1/4 cup
crumbled feta cheese