2 cups chick peas
4 tablespoons olive oil
2 onions, chopped
1 clove garlic, chopped
1 teaspoon paprika
salt and pepper
1 green pepper, chopped
4 cups meat stock
4 slices salami, cut up

Soak peas overnight; do not drain.

Saute onions, garlic and green pepper in hot olive oil 5 minutes; add peas and meat stock; simmer 1 1/2 hours.

Add salami to soup with seasoning.

If a thicker soup is desired, remove 1/2 cup of beans, mash and return to mixture.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Louis Le Nain: Peasant Meal, 1642.

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