Chickpea Soup - cooking recipe

Ingredients

1 whole garlic clove
1 teaspoon rosemary
2 tomatoes, chopped
4 cups dried garbanzo beans (garbanzos) or (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 slice (to garnish)

Preparation

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.