Persian Soup

Description
Cook Time: 2 hours plus overnight prep

Ingredients

 * 1 clove garlic, whole
 * 1 tsp rosemary
 * 2 tomatoes, chopped
 * 4 cups dried garbanzo beans
 * 4 cans chick peas, rinsed and drained (approx. 15 oz)
 * 4 cups water or chicken stock
 * 2 tbsp baking soda
 * 2 – 3 onions, chopped
 * 1 cup olive oil
 * salt and 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.