1 c. dried chick peas (garbanzos), soaked overnight in cold water
1 clove garlic, chopped
1 onion, chopped
1 lb. ripe tomatoes or 1 lb. can tomatoes, chopped
2 c. shredded cabbage
1/2 green pepper, chopped
1 1/4 tbsp. oil
1/2 tsp. ground ginger
Pinch of ground cloves
1 tsp. sea salt
Freshly ground black pepper
1/2 c. water or vegetable stock

Cooking time: 20 to 30 minutes. Oven temperature: 350 to 375 degrees.

Chick peas are an inexpensive source of vegetable protein. Simmer chick peas in fresh water for 1 1/2 to 3 hours, until tender. Saute vegetables in oil, season with ginger, cloves, salt and freshly ground black pepper. Add drained peas and stock. Place in a buttered casserole and cook in a moderate oven for 20 to 30 minutes. Serve hot. Serves 4 to 6.