1 lb. dried chick-peas
6 c. water
4 chicken bouillon cubes
1/2 lb. all-purpose potatoes, cut into 1/2 inch cubes
1 lg. onion, chopped
2 med. carrots, cut 1/2 inch slices (1/2 c.)
3 cloves garlic, pressed
1 1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cabbage (about 2 lb.), cut into half and coarsely sliced
1/2 c. chopped parsley

Place chick-pea in large pot with enough boiling water to cover. Return to boiling. Let stand 1 hour off heat. Drain.

Return chick-pea to pot. Add 6 cups water and bouillon. Bring to boiling. Lower heat; simmer, covered, 45 minutes until almost tender. Remove 1 cup peas; refrigerate for burgers.

Add potato, onion, carrot, garlic, cumin, salt and pepper to pot. Simmer, covered, 15 minutes. Add 3 cups slices cabbage to soup. Refrigerate remainder for Tuesday's stir-fry cabbage and the mustardy coleslaw. Simmer soup, covered, 15 minutes until vegetables are tender. Stir in parsley. Makes 4 servings.