Greek Garbanzo & Chick-Pea Soup

1/2 lb dried chick-peas
2 garlic cloves, sliced
2 ts baking soda
salt and pepper
1/2 cup olive oil
6 to 8 cups water
2 med. onions finely chopped
strained fresh juice of 1 lemon
3 large tomatoes chopped
1 large bay leaf
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 saute onions and peas stirring with a wooden
spoon,until onions are translucent. Add tomatoes and stir over low
heat for 2-3 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 1 1/2 hours or longer until peas are tender. Add more water it
necessary. Remove from heat discard bay leaf and stir in lemon juice.