Chickpea Soup

Description
A Vegetable Soup

Cook Time: aprox. 2 hours and 15 minutes

Ingredients

 * 1 clove garlic, whole
 * 1 tspn rosemary
 * 2 tomatoes, chopped
 * 4 cups dried garbanzo beans
 * 4 cans chickpeas, rinsed and drained  (aprox. 15 oz.)
 * aprox. 4 cups water or chicken stock
 * 2 tbls baking soda
 * 2-3 onions, chopped
 * 1 cup olive oil
 * salt & freshly ground black pepper
 * lemon slices (for garnish)

Directions
Soak the beans overnight in warm water. Strain and dust with baking soda. Let stand for 15 minutes. Rinse with hot water and rub a few at a time between your fingers to remove the skins (throw away the skins). Place into a strainer and rinse thoroughly for several minutes. Put into a large pot along with enough water or chicken stock to cover and bring to a boil. Skim off the foam as it rises. Add the onions, oil, salt and pepper. Simmer covered until the beans split for about 90 min. to 2 hours.

Serve hot with lemon slices.