• 1-1/3 cups dried chick-peas
• 3/4 medium leek, sliced
• 1-1/4 medium onions, sliced
• 1-1/4 bay leaves
• 1-1/4 tsp. fresh thyme, chopped
• 1-1/4 tsp. fresh marjoram, chopped
• 1 quart plus 1 cup water
• 1 cup shredded cabbage
• 3 ounces broccoli, chopped
• 1-1/4 celery ribs, sliced

Bring chick-peas with water to cover to a boil in a large heavy saucepan. Remove from heat, cover and let stand 1 hour. Drain and rinse. Cover chick-peas with water and bring to a boil. Reduce heat to low and simmer 30 minutes. Drain and add next 7 ingredients to chick-peas. Bring to a boil. Reduce heat, cover, and simmer 1 hour. Stir in remaining ingredients. Cover and simmer about 15 minutes, until vegetables are tender. Remove bay leaves before serving.

Per serving: calories 285, fat 4.3g, 13% calories from fat, cholesterol 0mg, protein 14.7g, carbohydrates 49.9g, fiber 13.9g, sugar 11.5g, sodium 52mg, diet points 3.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 2.8, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.7

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The recommended wines are: Chenin Blanc, Chianti, or Beaujolais.