Baked Cecci (Garbanzo Beans)

½ cup olive oil
2 medium onions, thinly sliced
6 cloves garlic, finely sliced
1 dried chili (mild or hot)
1 tablespoon coriander seeds
2 bay leaves
3 cups cecci soaked at room temperature for 24 hours
5 – 6 cups of vegetable broth
10 threads of saffron
kosher salt and freshly ground pepper to taste

Preheat the oven to 450o F. Warm the olive oil over medium high heat in a large heat and oven-proof casserole. Add the onions, garlic, chili, coriander and bay leaves and sauté for 5 minutes. Drain the cecci and add to the pan with the rest of the ingredients. Cover, bring to a boil, and place in the hot oven. Bake until the beans are soft and cooked through, about 45 minutes to one hour. Season to taste and serve with a crusty loaf of bread.

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