| How To Cook: |
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1. Wash the chick peas and soak overnight in 1 quart of water.
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2. Cut the meat into cubes and chop the bacon; put with the marrow bones into about 1 quart of cold salted water and bring to the boil.
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3. Skim off any scum from the top, and then add the chick peas, discarding half the water covering.
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4. Boil for 30 minutes.
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5. Cut up the vegetables finely and dice the potatoes neatly, then add to the stew; cover the pan and simmer over a very low heat for about 1½ hours.
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6. Remove the marrow bones.
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7. Add the sausage, cut into small pieces, and season with salt and pepper.
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8. Cook for a further 10 minutes and serve.
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TIP:
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It is quite permissible to add cooked leftover meats to this stew.
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