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.

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