Garbanzos criollos

1 pound chick peas
2 1/2 quarts water
1/4 pound cabbage
1 clove garlic, mashed( I prefer more)
chop:
1/2 pound pumpkin, pared
1 small onion, peeled ( I use large onion)
1/2 tomato( I use whole tomato)
1/2 green pepper, seeded
2 teaspoons salt
1/4 cup tomato sauce
1 tablespoons olive oil
1 teaspoon vinegar

Pick over Chick peas and soak overnight in abundant water with 1 tablespoons
salt.
Drain Beans, wash, and combine with the 2 1/2 quarts water. Heat to boiling.
Add cabbage and garlic., cover and cook over medium-low heat for 1 hour and
40 minutes. or until almost done. Add 2 teaspoons salt, tomato sauce, olive
oil vinegar.
Heat to boiling, and cook for 10 minutes. (at this point I add some black
pepper to taste, about 1/4- 1/2 teaspoon for me). Cover and cook for 15
minutes longer.