Chickpeas soak for one night in a large saucepan with cold water (approx.
2 l) soak. The following day in the soaking water make 1 1/2 hours. Remove the peel from the onions and cut them into cubes. Clean carrots, remove the peel and cut into slices. Clean cabbage, remove the stem. Cut cabbage into strips, rinse and drain…. Heat olive oil and sauté onions in it until golden. Remove the skin from the garlic, chop and sauté. Add the onions, carrots and cabbage to the chickpeas half an hour before the end of the cooking time. Season to taste with clear soup, salt and freshly ground pepper. Sprinkle cheese just before serving.