Sticky Chicken and Cabbage Soup

1 quart unsalted chicken stock
1 15 oz. can chick peas, drained and rinsed well
2 T olive oil *or* 2 T chicken fat saved from Sticky Chicken
1 c. chopped yellow onion
4 cloves garlic, chopped
1/2 a medium cabbage, core removed, cut into 4 wedges and thinly sliced crosswise
10-14 oz cooked chicken, skin and bones removed and chopped (2 leg quarters)
Drippings saved from the bottom of the sticky chicken crock pot
11.5 oz. can of low-sodium V-8
Tabasco sauce, to taste
Salt and pepper, to taste

Place the chick peas and chicken stock in a blender.  Blend until the chick peas are liquefied.
Place a Dutch oven over medium heat.  When the pot is hot add the oil or chicken fat.
When the fat is heated, add the onions and cook until translucent and tender.
Add the garlic and cook until fragrant.
Add the cabbage and cook until it's tender and starting to brown.
Remove any extra fat from the drippings and add the rest to the pot.Don't worry about any spices that settled to the bottom -- they'll add great flavor to the soup.
Stir in the chopped chicken, blended broth mixture and V-8.  Bring to a simmer, and reduce heat.  Cook for 30 minutes to blend the flavors.
Taste the broth, and season with salt, pepper and Tabasco.