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