Title: Baked Chickpeas
Categories: Casserole Bean Greek
Yield: 6 Servings
| 1 | lb | Dried chickpeas (garbanzos) Soaked overnight in water |
| 2 | tb | Dried oregano, divided |
| 1 | c | Olive oil (approx) |
| 3 | md | Onions, sliced |
| 1 | | Fresh chili pepper, finely chopped |
| 4 | | Garlic cloves, minced |
| | | 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 1-1/2
hours, or until chickpeas are tender. Add a little more liquid during
cooking, if needed.