A delicious way to enjoy chickpeas. 53
chickpeas (garbanzo beans)
dried (garbanzos) soaked overnight in water
hot chili peppers
fresh, finely chopped
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 sauté 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 1½ hours, or until chickpeas are tender. Add a little more liquid during cooking, if needed.