Chick Pea Soup

Description
This recipe assumes dried garbanzos. If you use canned, make sure that you rinse them well and remove the skins, as described.

Ingredients

 * 1 garlic clove, whole
 * 1 teaspoon rosemary
 * 2 tomatoes, chopped
 * 4 cups dried garbanzo beans, rinsed and drained (garbanzos) or 4 (15 ounce) cans chickpeas, rinsed and drained
 * 4 cups water or chicken stock (about)
 * 2 tablespoons baking soda
 * 2 – 3 onions, chopped
 * 1 cup olive oil
 * salt and freshly ground black pepper
 * lemon slices (to garnish)

Directions

 * 1) Soak the beans overnight in warm water.
 * 2) Strain and dust with baking soda.
 * 3) Let stand for 15 minutes.
 * 4) Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins).
 * 5) Place in strainer and rinse thoroughly for several minutes.
 * 6) Put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises.
 * 7) Add the onions, tomato, rosemary, garlic, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours.
 * 8) Serve hot with lemon slices.