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 3 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
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