Title: Baked chickpeas
 Categories: Casseroles, Beans, Greek
      Yield: 6 Servings
 
      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.