1½teaspoons cuminseeds, crushed Salt and freshly ground black pepper
4 small potatoes, peeled and diced
½pounddandelion greens, spinach or romaine lettuce, washed and cut into large pieces
Cover the chick-peas with water, bring to a boil, drain, and discard the water.
Sauté the salt pork until lightly browned. Add the ham and sausages and cook until all the meats are lightly browned.
Put the chick-peas, tomatoes, garlic, ham bone, water, cuminseeds, and salt and pepper to taste in a large kettle. Add the browned meats. Cover, bring to a boil, and simmer for about two and one-half hours, until chick-peas are tender.
Add the potatoes and cook for twenty-five minutes. Add the greens and cook for five minutes longer. Remove the ham bone. Season soup with salt and pepper.