Baked Chickpeas

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Title: Baked Chickpeas
Yield: 6 Servings
Categories: Casseroles, Beans, Greek


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.

From Gemini's MASSIVE MealMaster collection at