Stewed Chick Peas and Carrot

1/2 cup dried chick peas, soaked overnight
2 large carrots, sliced
1/2 medium onion, chopped
4 cups chicken stock
3 cloves garlic
1 bay leaf
salt and pepper

1. Bring chicken stock to a boil in a large pot.
2. Add the remaining ingredients and cook until the chick peas are tender, about 30 minutes.

Makes 4 servings