Baked Chick Peas

• 3 cans (15 Oz. Size) Chickpeas
• 3 whole Onions, Halved And Thinly Sliced
• 2 whole Green Bell Peppers, Sliced Lengthwise
• 1 whole Jalapeno Chile, Seeded And Finely Chopped
• 3 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced Or Grated
• 2 cups Canned Crushed Tomatoes
• 1/2 cups Chopped Fresh Flat-leaf Parsley
• 1 teaspoon Dried Oregano
• 2 whole Bay Leaves
• Salt And Pepper, to taste

1. Preheat oven to 300 degrees F.
2. Saute the onions, peppers, and jalapeno in oil over medium-heat until the vegetables are soft, about 15 minutes.
3. Add garlic and stir well.
4. Mix in tomatoes, parsley, oregano, and bay leaves.
5. Simmer for about 10 minutes, or until sauce is slightly thickened.
6. Drain chick peas, reserving liquid.
7. Stir them into the tomato sauce until thoroughly combined.
8. Salt and pepper to taste.
9. Transfer the mixture to a casserole dish.
10. Add about 1/2 cup of the chick pea liquid, just enough to cover the dish.
11. Cover and bake for 1 1/2 to 2 hours, until very tender.
12. Add some of the chick pea liquid from time to time if needed.
13. The chick peas and vegetables should always be just covered with liquid.

chickpeas, onions, green bell peppers, jalapeno chile, olive oil, garlic, tomatoes, parsley, oregano, bay leaves, salt

Taken from tastykitchen.com/recipes/main-courses/baked-chick-peas/ (may not work)