| 1 | lemon juice or wine vinegar Wash and soak chick p[eas overnight in water to cover. |
| 2 | The next day, rinse and drain. |
| 3 | In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. |
| 4 | Remove the froth, then add the onion and olive oil. |
| 5 | Simmer until tender, about one to two hours. |
| 6 | Add salt at the end and hot water (not cold), if needed to make more stock. |
| 7 | Serve hot with lemon juice or vinegar. |
| 8 | Makes six servings. |
| 9 | Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. |
| 10 | Via karen mintzias, i-cooking |
