Persian Soup

Cook Time
2 hours plus overnight prep

Ingredients

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

Directions
1.Soak the beans overnight.

2.Strain beans, dust with the baking soda.

3.Skin the beans.

4.Toss everything into a large pot for about two hours.

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