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.