Chili Baked Chickpea Casserole

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Chili Baked Chickpea Casserole

 

1 pound dried chickpeas, soaked overnight in

2 tablespoons dried oregano, divided

1 cup olive oil, approx.

3 medium onions, sliced

2 fresh chili pepper, finely chopped, divided

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, chili and chickpeas.

Mix well, season with salt and transfer to an 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. Serves 6.