Chickpeas in Onion Sauce

1/4 pound dried chickpeas

1 garlic clove, peeled

1 slice onion

1 bay leaf

Salt

2 tablespoons olive oil

1 medium onion, chopped

1 tablespoon skinned and chopped tomato

Soak the chickpeas overnight in cold water to cover. Drain and place in a deep casserole with the garlic, onion slice, bay leaf, salt, and water to cover. Bring to a boil, then simmer, covered, for about 1 ½ to 2 hours or until the chickpeas are tender. Drain, discarding the garlic and bay leaf.

In a skillet heat the oil and sauté the onion for a minute. Add the tomato, cover, and cook very slowly until the onion is cooked but not colored, about 15 minutes. Combine with the chickpeas.