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• Heat olive oil over medium-high heat in a large stock pot
• Sauté celery, onion and carrot with 1/2 tsp kosher salt until moisture has evaporated and vegetables are beginning to brown
• Add garlic and stir well
• Add tomato paste, ancho and chipotle chili powders and stir to coat the vegetables
• Add chickpeas, water and sauce or broth
• Scrape browned bits off bottom of pan
• Add cabbage and pork, stir and bring to a boil
• Reduce heat and cover - simmer for 25-30 minutes until vegetables are tender
• Let stand and reheat when ready to serve or refrigerate overnight, reheat and serve
  
  Chipotle chili powder is hot if you purchase your spices from a good source. If you don't like heat you can leave this out without affecting the finish. You could also easily substitute smoked paprika.
  
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