1/4 c. chick peas
1/4 c. wheat, with shell on
1/4 c. white kidney beans
1/4 c. white navy beans
1/4 c. lima beans
1/4 c. lentils
1/4 c. burghur coarse
1/4 c. rice
2 chopped onions
1/2 c. oil
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin, ground

Soak beans in water with 1 tablespoon baking soda for 3-4 hours or overnight. Drain and wash beans. Put in pot with fresh cold water, approximately 2 quarts. Boil for about 1 hour until almost tender, then add water if necessary. Consistency should be like very thick soup. Simmer 30 minutes. Add onions, oil, and seasoning mixture that has been fried together and simmer on very low heat for about 20-25 minutes until all beans are tender.