1/4 cup olive oil
6 cloves garlic, minced
6 ounces ground pork sausage
2 teaspoons chopped fresh rosemary
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
4 ounces frozen spinach, thawed and drained
2 quarts chicken broth
1 (10 ounce) can chopped pecans
1 1/2 cups chicken bouillon
1 (10 ounce) can garbanzo beans, drained
1 (10 ounce) can whole kernel corn, drained
1/8 cup olive oil
4 tablespoons cumin seed
2 teaspoons dried oregano
1 cup chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons minced garlic
1 cup boiling water
Heat 2 tablespoons of olive oil in large skillet over medium heat. Add the garlic and cook over medium heat for 5 minutes. Add the sausage and cook until evenly brown. Stir in the rosemary, basil, rosemary raw cardamom and thyme. Cover and simmer over medium heat for 5 minutes, stirring occasionally. Set aside.
In a medium saucepan or pot, combine the chicken broth, pecans, chicken bouillon and garlic meat. Reserve 3 cups of the chicken broth.
Arrange the spinach in large glass greased plate with water. Set aside.
Add bouillon cubes and chopped pecans. Shake peas gently over skillet and stirring constantly until coated. Stir in pecans, finish with 2 tsp olive oil, throw garlic meat and cook over medium heat whisking constantly for 1/8 hour.
Pour broth mixture into skillet with sausage and cooked stock. Add eggs and pecans, whisking constantly over medium heat for 2 minutes.
Add the chickpea mixture and cook for 4 minutes. Boil stirring constantly until thickened. Stir into creamed mixture, then quickly pour in 1/2 cup water.
Increase heat to high and simmer for 4 to 5 hours, stirring occasionally.