Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baked chickpeas   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.