Baked Chickpeas

Recipe Ingredients

1 lb	454g / 16oz	Dried chickpeas - (garbanzos), soaked overnight in
2 tablespoons	30ml	Dried oregano - divided
1 cup	237ml	Olive oil - (approx)
3 cups	187g / 6.6oz	Onions - sliced (medium)
1		Fresh chili pepper - finely chopped
4		Garlic cloves - minced
		Sea salt

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.

Source:
SueBee Honey Collector's Edition Cookbook

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