Guest guest Posted October 1, 2008 Report Share Posted October 1, 2008 Baked Chickpeas 1 pound dried chickpeas, soaked overnight 2 tablespoons dried oregano, divided 1 cup olive oil 3 medium 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. Simmer for 1 hour. Strain the chickpeas, reserving the liquid. Preheat oven to 300F. 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 1-1/2 hours, or until chickpeas are tender. Add a little more liquid during cooking, if needed. Quote Link to comment Share on other sites More sharing options...
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