Baked Chickpeas

Course : Beans
Serves: 6
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Ingredients:

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

Preparation / Directions:

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.


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