Baked chickpeas

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.

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