Cabbage, chickpea and ham soup 🥣🥬.

Cut the cabbage into very thin strips and grate the carrot. Set aside.

In a casserole with EVOO, sauté the spring onion in small pieces until transparent.

Add the parsley, the reserved vegetables and the ham cubes. Sauté for 5 minutes, stirring constantly.

When it is ready, add the spices to taste (I have added cumin, sweet paprika and pepper), the chickpeas and add water to cover everything.

Let it cook for 30 minutes at medium heat and it is ready.