Protein Power!

Ok, so technically this is a bit off the Paleo track...but this chickpea dish is still packed with protein, good fats, and yummy tastes! It is one of my favorite weekend dishes to make, since it does require a long cooking time. Do not let that frighten you away!! The prep is quick and simple, and this is perfect to prep and leave; then come back when it's all heavenly! This gives you time to do laundry, sweep and mop, vacuum, put the baby down for a nap, and whatever else it is you feel you need to get done during the afternoon. :-D Plus, this is warm and comforting, since there's still way too much snow outside of my house.
As I've mentioned in the past, I enjoy a wide variety of foods; chickpeas are used very regularly in Mediterranean and Middle Eastern cooking. This recipe is more Mediterranean in origin, and is likely enjoyed in many countries; I believe it is popular on the Greek Isles. This is also a very common dish during lent, which I'm sure some of you are participating in at this time...so, thats handy! I know I found the original recipe on line, but unfortunately cannot recall what precisely it contained; as I have made various changes, over time, to suit my tastes.
I prefer canned chickpeas (also labeled as Garbanzo Beans), for simplicity's sake. You can use dried, and soak them overnight if that makes you happy. If you're using canned, make sure you dump them in a colander a little bit before you begin, so they have time to drain sufficiently.

Oven-Cooked Chickpeas
Ingredients:
4 15oz cans chickpeas, well drained
2/3 C. extra virgin olive oil (best quality you can get your hands on, believe me, you taste the difference!)
2 medium onions, finely diced
2 Tbsp. dried oregano, crumbled in your palm
2 bay leaves, crumbled
2 tsp. red pepper flakes, or ground cayenne
1 1/2 C. chicken or vegetable stock
1 1/2 C. water
1 tsp. salt
Fresh ground black pepper

Directions:
Preheat oven to 400 degrees.
In bowl, combine chickpeas with salt and toss to combine well.
In medium, oven-proof casserole (or Dutch oven) that has a lid, heat oil and sauté onions over medium heat, until softened.
Stir in chickpeas, oregano, bay leaves, and pepper flakes/ground cayenne. Stir well, then add stock and water and bring to a boil. Remove from heat.
Cover dish with double layer of aluminum foil and the lid.
Reduce oven temp to 250 degrees, place casserole in oven, and cook, 6 hours, or until chickpeas are very tender. You can stir occasionally to prevent chickpeas on top from drying out, but it is not required.
Taste, and adjust seasoning as desired, adding black pepper.
These can be served hot, warm, or at room temp.
These will be covered in liquid still, use a slotted spoon to transfer them to a bowl!

I load these into a bowl, and top with chopped Kalamata olives, fresh crumbled feta cheese, and fresh diced onion. You can serve them with warm pita bread, if you're not doing Paleo.

There ought to be plenty of leftovers, for lunches or dinner later in the week. These keep very well, the flavors only enhancing themselves. Even little Pixie enjoyed a couple mouthfuls (victory for mommy!).

Just before popping in the oven

Fresh out of the oven about 6 1/2 hours later!