Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
