Greek Garbanzo & Chick-Pea Soup

Directions

Wash and soak chick-peas according to package directions.

Drain and sprinkle with salt.

Let stand 15 minutes.

Remove husks by rubbing chick-peas between thumb and forefinger.

Rinse well and drain.

In a large pot, heat the oil and sauté onions and chickpeas stirring with a wooden spoon, until onions are translucent.

Add tomatoes and stir over low heat for 2 to 3 minutes.

Add bay leaf, garlic, salt and pepper, and 6 cups of water to start.

Cover and bring to a boil, simmer, stirring occassionally for 1 to 1½ hours or longer until peas are tender.

Add more water it necessary.

Remove from heat discard bay leaf and stir in lemon juice.