Chick-Pea Soup

1 3/4 cups dried chick peas  

1 potato, diced

4 cups water                    

1/3 cup diced ham

1 clove garlic, crushed  

1/2 lb. Spanish sausage, sliced

2 onions, diced

       Salt

1 Tbsp. oil

       Cayenne

4 cups ham stock

        Minced parsley  

Put chick peas in kettle and cover with the water. Bring to boil and boil 2 minutes. Remove from heat and let stand 1 hour. Cook garlic and onion in oil 5 minutes; add to soaked chick peas with the ham stock. Bring to boil and simmer, covered 1 1/2 hours, or until chick peas are tender. Add potato, ham, and sausage; cook 30 minutes, or until potato is tender. Season, to taste. Serve with parsley. Makes: about 2 qts.

©Al (Alex-Alexander) D. Girvan. All rights reserved.