| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Casseroles, Beans, Greek | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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