Baked Garbanzo Beans

• 1/2 cup olive oil
• 2 medium onions, thinly sliced
• 6 garlic cloves, finely sliced
• 1 dried chili, mild or spicy
• 1 tablespoon coriander seeds
• 2 bay leaves
• 3 cups garbanzo beans (chickpeas), soaked 24 hours at room temperature
• 5 to 6 cups vegetable broth
• 10 saffron threads
• 1 tablespoon kosher salt or more to taste
• 1/4 teaspoon freshly ground white pepper or more to taste

1. Preheat the oven to 450 degrees.
2. In a large casserole, warm the olive oil over medium-high heat.
3. Add the onions, garlic, chili, coriander and bay leaves; saute for 5 minutes.
4. Drain the garbanzo beans, and add them to the pan, along with the broth, saffron, salt and pepper.
5. Cover, and bring to a boil.
6. Transfer to the oven.
7. Bake until the beans are soft and cooked through, 45 to 50 minutes.
8. Season to taste with salt and pepper, and serve.

olive oil, onions, garlic, chili, coriander seeds, bay leaves, garbanzo beans, vegetable broth, threads, kosher salt, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/5628 (may not work)