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Add a photoServings: 6
Ingredients
- 1 lb Dry chickpeas (garbanzos) Soaked overnight in water
- 2 Tbsp. Dry oregano, divided
- 1 c. Extra virgin olive oil (approx)
- 3 med Onions, sliced
- 1 x Fresh chili pepper, finely minced
- 4 x Garlic cloves, chopped Sea salt
Directions
- Drain chickpeas and place in a pot. Cover with cool water and bring to a boil. Skim surface, reduce heat and sprinkle with 1 Tbsp. 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/fry onions and pepper till soft, about 5 min. Remove from heat and add in garlic, remaining oregano and chickpeas. Mix well, season with salt and transfer to an earthenware or possibly glass oven-proof casserole with a cover. Add in about 2 c. of reserved liquid, mix well, cover and bake for 1 to 1-1/2 hrs, or possibly till chickpeas are tender. Add in a little more liquid during cooking, if needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 619 | |
| Calories from Fat 358 | 58% |
| Total Fat 40.73g | 51% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 758mg | 22% |
| Total Carbs 51.69g | 14% |
| Dietary Fiber 14.5g | 48% |
| Sugars 10.25g | 7% |
| Protein 15.36g | 25% |
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