1 tablespoon extra virgin olive oil 

1 small red onion, diced 

2 garlic cloves, sliced 

500 g cooked chickpeas 

3 strips of lemon zest, plus juice of 1 small lemon 

Cracked pepper 

250ml (1 cup) chicken or vegetable stock 

2 dried or fresh bay leaves 

3 sprigs fresh oregano 

Preheat the oven to 180°C. 

Heat oil in frypan over medium heat and cook onion and garlic for 8-10 minutes until softened. Remove and add to a small roasting tray. 

Add the chickpeas, lemon rind, cracked pepper, stock, bay leaves, oregano and season with salt flakes and a drizzle of olive oil. 

Cover with baking paper and foil and roast in the oven for 40 minutes. Remove baking paper and foil and cook chickpeas for a further 15 minutes. 

Stir through the lemon juice and serve with crunchy bread.