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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Ingredients:
1 whole garlic clove |
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 slice (to garnish) |
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.
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