Preparation / Directions:
Wash and pick over garbanzos; put in a deep, heavy kettle with salt and cover with lukewarm water. Soak over night. The next day, add more water, if necessary, to cover beans. Bring to a boil, skim off white foam; repeat 2 or 3 times, or until water is clear. Add tomato sauce, oil, onion, garlic and seasonings. Cover and simmer gently for about 2 hours or until garbanzos are tender. Do not stir or disturb while cooking, but watch to see whether more water is needed to keep garbanzos covered. If the resulting sauce is thinner than you prefer, drain liquid from the cooked garbanzos, add a little smooth flour and water paste, allowing 1 teaspoon of flour for each cup of sauce, and simmer until thickened. For extra flavor add a sprinkling of herbs - basil, oregano, thyme or marjoram. Then pour the sauce back over the beans and heat thoroughly before serving.