Categories: Casseroles, Beans, Greek 
      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.