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 ==
# 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 (discard the skins).
# Place in 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, skimming off the foam as it rises.
# Add the onions, tomato, rosemary, garlic, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours.
# Serve hot with lemon slices.
Category:Chicken stock and broth Recipes
Category:Chickpea Recipes
Category:Onion Recipes
Category:Rosemary Recipes
Category:Saudi Arabian Soups
Category:Tomato Recipes