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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
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
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