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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