Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried chickpeas -- (garbanzos), soaked
                        -- overnight in
   2      tablespoons   dried oregano -- divided
   1      cup           olive oil -- (approx)
   3      medium        onions -- sliced
   1                    fresh chili pepper -- finely chopped
   4                    garlic cloves -- minced
                        sea salt

Preparation:

Drain chickpeas and place in a pot. Cover with cold water and bring to a boil. Skim surface, reduce heat and sprinkle with 1 tablespoon of oregano. Simmer for 1 hour. Strain the chickpeas, reserving the liquid. Preheat oven to 300F. Heat oil in a skillet over medium heat and sauté onions and pepper until soft, about 5 minutes. Remove from heat and add garlic, remaining oregano and chickpeas. Mix well, season with salt and transfer to an earthenware or glass oven-proof casserole with a cover. Add about 2 cups of reserved liquid, mix well, cover and bake for 1 to 1-1/2 hours, or until chickpeas are tender. Add a little more liquid during cooking, if needed.