1 1/2 cups of dried organic garbanzo beans 6 cloves of garlic 4 tablespoons of Barouni Rosemary, dried Sea Salt Fresh ground black pepper
Put
6 cups of water on to boil. Peel the garlic, chop it coarsely, and add
it to the water. Once the water comes to a boil, add the garbanzo
beans, the Barouni oil, dried rosemary, and salt to taste. Boil gently
for an hour. Taste the beans; if they are still hard, boil them for a
few more minutes, or until soft. This soup can be served either hot or
at room temperature. Garnish with fresh ground black pepper, and a
hearty drizzle of Barouni oil. Toasted bread makes a great
accompaniment, especially when it has been rubbed with garlic.
