Ingredients:
1 whole garlic cloves
1 teaspoon rosemary
2 tomatoes, chopped
4 cups dried garbanzo beans (garbanzos) or 4 (15 ounce) cans chickpeas, rinsed and drained
4 cups water (about) or 4 cups chicken stock ( about)
2 tablespoons baking soda
2 -3 onions, chopped
salt & 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.
Servings: 6-8
Time preparation: 15 min.
Time total: 135 min.