|Dried yellow peas||1⁄2 Pound|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chicken||1 3⁄4 Pound, cut up|
|Garlic sausage||3 Small, sliced|
|Cumin seed||1⁄2 Teaspoon|
|White cabbage head||1⁄4 , sliced|
|Celery root||1 , sliced|
|Carrots||1⁄2 Pound, sliced|
|Green beans||1⁄2 Pound, cut|
|Lettuce head||1 , cut into quarters|
Soak peas overnight in water to cover.
The next day, drain the peas and put into a saucepot with 2 quarts (2 liters) water..Bring to boiling and cook 30 minutes.
Heat oil in a large skillet or saucepot.
Add chopped onion and crushed garlic; cook 3 minutes, stirring occasionally.
Cut beef, mutton and ham into large pieces.
Add to the skillet with the chicken.
Cook until meat is browned.
Add the sliced chorizo and the peas with cooking water.
Season and cook over medium heat 1 1/2 to 2 hours.
Add cabbage, celery root, carrots, green beans and lettuce.
Cook over medium heat until vegetables are tender.
Turn into a serving dish.
If desired, serve with tomato sauce.