Tabikha bil houmus (chicken and garbanzo stew)

6 Servings

Ingredients

Quantity Ingredient
¾ pounds Dried garbanzos (chickpeas), 1 1/2 cups
1 tablespoon Vegetable oil
2 pounds Potatoes, peeled & quartered
1 large Onion, chopped fine
½ cup Chopped flat leaf parsley, rinsed and drained
1 Chicken (3 lbs.), cut in 8 pieces
2 Cinnamon sticks
¼ teaspoon Pepper
1 teaspoon Salt
2 cups Water
Pomegranate seeds, for garnish

Directions

Soak the garbanzos in water overnight. Drain, peel off and discard the skins. Put all the ingredients except pomegranate seeds in a heavy pan and bring to a boil. Reduce heat to low, cover and cook for 1 hour or until chicken is tender and garbanzos are cooked. Garnish with pomegranate seeds during the season when available. Serve warm over rice.

Recipe by: Copeland Marks -- Sephardic Cooking Posted to JEWISH-FOOD digest V97 #106 by Nancy Berry <nlberry@...> on Mar 28, 1997

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