Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried chickpeas (garbanzos) 1 Fresh chili pepper,
-Soaked overnight in water -finely chopped
2 tb Dried oregano, divided 4 Garlic cloves, minced
1 c Olive oil (approx) Sea salt
3 md Onions, sliced

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.

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