Chick Pea Soup

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[edit] Description

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

[edit] 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 & freshly Ground Black Pepper
• lemon slices (to garnish)

[edit] 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.