Chickpea Soup with Chinese Cabbage and Rosemary

Soak the chickpeas in cold water for at least 4 hours, ideally overnight. Drain well before use.

Finely chop both types of onion and garlic. Cut the celery stalks and carrots into cubes of approximately 0.5 cm. Cut the Chinese cabbage into transverse strips 0.5 cm thick.

In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent. Add the chickpeas and sauté for 30 seconds.