Chickpea soup with Chinese cabbage and rosemary

Soak the chickpeas in cold water for at least 4 hours, but ideally overnight.

Finely chop the red onion and garlic. Cut the celery stalks and carrots into approximately 0.5 cm cubes. Cut the Chinese cabbage crosswise into 0.5 cm thick strips. Drain the chickpeas and let them drip dry.

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