INGREDIENTS
1/3 cup
Basil, fresh
2
Carrots
1 16 ounce can
Chickpeas
4 cloves
Garlic cloves
1/2
Head cabbage
1
Onion
2 tsp
Oregano
1 15 ounce can
Tomatoes
3
cubes Bouillon cubes, no-salt added
1
generous grating Black pepper
2 tbsp
Pine nuts
6 cups
Water, hot