1 package of chick peas
1 bunch of parsley, chopped
2-3 leaves of cilantro, shredded
2 potatoes
2 carrots
1 leak
1/2 of pumpkin
2 sweet potatoes
2 zucchini
1 yellow squash
1/2 of butternut squash
Salt to taste
Pepper to taste
2 tsp of tumeric
1/2 tsp of cumin
Soak the chickpeas overnight and then boil them, drain. them.
Fill a big pot with water half way.
Cut up all vegetables in small cubes and put in water.
Add chickpeas and cook on high flame. When boiling, lower flame and simmer for 2 hours.
Margolit Saka