Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried chickpeas - (garbanzos), soaked overnight in

  2. 2 tablespoons 30ml Dried oregano - divided

  3. 1 cup 237ml Olive oil - (approx)

  4. 3 cups 187g / 6.6oz Onions - sliced (medium)

  5. 1 Fresh chili pepper - finely chopped

  6. 4 Garlic cloves - minced Sea salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Simmer for 1 hour. Strain the chickpeas, reserving the liquid. Preheat oven to 300F. 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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