|Dried chickpeas||1⁄2 Cup (8 tbs)|
|Beef round||1 Pound, cubed|
|Cabbage||1 Small, shredded|
|Turnips||2 , pared and diced|
|Lamb shoulder||1 Pound, cubed|
|Boned ham||1⁄4 Pound, diced|
|Chicken||3 1⁄2 Pound, cut into serving pieces (1 In Number)|
|Garlic||3 Clove (15 gm)|
|Corn||1 1⁄2 Cup (24 tbs), cut from cob (3 Ears)|
|Zucchini||6 , sliced|
|Carrots||1 Bunch (100 gm), scraped and sliced|
|Avocado||1 , diced|
|Lemons||2 , cut into wedges|
|Potatoes||1⁄2 Pound, sliced and fried|
|Sweet potatoes||1⁄2 Pound, cooked|
|Whole pears||3 , cooked (Or Canned)|
|Peaches||3 , cooked (Or Canned)|
|Bananas||2 Large, sliced and fried|
Soak chickpeas in water to cover for 8 hours, or overnight.
Remove skins; combine water, peas, beef, lamb, ham, chicken, bone, onion, garlic, and peppercorns in deep kettle.
Simmer for 1 1/2 hours, or until tender; add vegetables and salt.
Simmer for 30 minutes longer, or until tender.
Strain, reserving meats and vegetables; serve broth as soup, garnished with avocado and lemon.
Place meats in center of platter, surround with vegetables, potatoes, and fruit.
Serve with Guacamole Sauce.