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.