Tabikha Bil Houmus (Chicken and Garbanzo Stew)

6 Servings

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Tabikha Bil Houmus (Chicken and Garbanzo Stew) Ingredients

3/4 lb Dried garbanzos (chickpeas),	2 Cinnamon sticks
1 tb Vegetable oil	1/4 ts Pepper
2 lb Potatoes, peeled & quartered	1 ts Salt
1 lg Onion, chopped fine	2 c Water
1/2 c Chopped flat leaf parsley,	Pomegranate seeds, for
1 Chicken (3 lbs.), cut in 8

Instructions for Tabikha Bil Houmus (Chicken and Garbanzo Stew)

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 on Mar 28, 1997

Main Ingredient: ChickenCuisine: Uncategorized