1 lb. chickpeas
3 large onions, thinly sliced
2/3 cup olive oil
3 sprigs fresh rosemary
2-3 small dried Pili Pili Peppers (Capsicum Annuum or chili peppers)
Salt and freshly ground pepper, to taste
Boil the chickpeas until just tender (about 1 hour). Once done, drain in a colander and set aside. Meanwhile, heat 1/3 cup of the olive oil in a dutch oven or large oven-proof skillet. Add the onions to the skillet, season with salt and cook the onions until caramelized and golden in color. With a slotted spoon, remove the caramelized onions to a bowl.
Preheat oven to 375 degrees. To the same skillet/dutch oven (with the oil remaining from the onions), add the rosemary sprigs and chili peppers and saute for about a minute. Stir in the drained chickpeas and cook until heated through and coated well with the olive oil (if the chickpeas seem dry, add a bit of the remaining 1/3 cup olive). Top the chickpeas with the caramelized onions and place the skillet/dutch oven in the oven. Cook the chickpeas, uncovered, for about 20 minutes. Serve the dish hot, warm or even at room temperature.
Source : allrecipes.com