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. Simmer 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 ½ hours or until chickpeas are tender. Add a little more liquid during cooking, if needed.
