Baked chickpeas

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.