Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Dried chickpeas (garbanzos) Soaked overnight in water |
2 tablespoons | Dried oregano, divided |
1 cup | Olive oil (approx) |
3 mediums | Onions, sliced |
1 \N | Fresh chili pepper, finely chopped |
4 \N | Garlic cloves, minced |
\N \N | Sea salt |
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. Simmmer for 1 hour. Strain the chickpeas, reserving the liquid. Preheat oven to 300 degrees.
Heat oil in a skillet over medium heat and saute 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 1-½ hours, or until chickpeas are tender. Add a little more liquid during cooking, if needed.