Baked Chickpeas
A delicious way to enjoy chickpeas.
Yield
6 servingsPrep
30 minCook
120 minReady
150 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chickpeas (garbanzo beans)
dried (garbanzos) soaked overnight in water |
|
| 2 | tablespoons |
oregano
dried, divided |
*
|
| 4 | tablespoons |
olive oil
|
|
| 3 | medium |
onions
sliced |
|
| 1 | each |
hot chili peppers
fresh, finely chopped |
*
|
| 4 | each |
garlic cloves
minced |
|
| 1 | x |
sea salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chickpeas (garbanzo beans)
dried (garbanzos) soaked overnight in water |
|
| 3E+1 | ml |
oregano
dried, divided |
*
|
| 6E+1 | ml |
olive oil
|
|
| 3 | medium |
onions
sliced |
|
| 1 | each |
hot chili peppers
fresh, finely chopped |
*
|
| 4 | each |
garlic cloves
minced |
|
| 1 | x |
sea salt
|
*
|
Directions
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.
