2 tbspolive oil1onion, finely chopped3garlic cloves, finely chopped2zucchini, finely chopped2ripe tomatoes, finely chopped1.5 litres(6 cups) hot chicken stock200 gmcanned chickpeas, drained and rinsed40 gmparmesan, finely grated, plus a piece of the rind150 gmSavoy cabbage, shredded on a mandolin150 gmfrozen peas, defrostedFinelygrated rind and juice of 1 lemon¼ cup(loosely packed) each basil and mintTo serve:focaccia (optional)
Heat oil in a saucepan, add onion and garlic and sauté until tender (5-7 minutes). Add zucchini and tomatoes, stir to coat, then add stock, chickpeas and parmesan rind, and simmer until warmed through. Add cabbage and peas, return to a simmer, stir in grated parmesan and season to taste. Add lemon rind and juice, top with basil and mint, and serve hot with focaccia.