1 1/2 cups of dried organic garbanzo beans
6 cloves of garlic
4 tablespoons of Barouni
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.