Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Chick peas, soaked
2 1/2 qt Water
1 Bay leaf
2 lg Potatoes
1/4 c Olive oil
1 lg Onion, chopped
1 lg Green bell pepper, diced
3 Garlic cloves, chopped
2 c Tomatoes, diced
1 tb Tomato paste
1 c Cabbage, shredded
Minced parsley for garnish
Chili pieces

Combine chick peas, water, bay leaf, bring to a boil simmer 2 1/2
to 3 hours. Add potatoes cook another 30 minutes. In a large
skillet, heat oil over low add onion, pepper garlic. Cook,
stirring, for 6 to 8 minutes. Add tomatoes tomato paste cook 10
to 15 minutes.

When chick peas are tender, add tomato mixture stir well. Add salt,
pepper cabbage cook 15 minutes, covered over low heat.

Discard bay leaf. Serve soup hot sprinkled with parsley chili
pieces.

Randelman Schwatrz, "Memories of a Cuban Kitchen"

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