Recipe - Tabikha Bil Houmus (Chicken And Garbanzo Stew)

Three fourths pound Dried garbanzos (chickpeas),
1 One half cups
1 tablespoon Vegetable oil
2 pound Potatoes, peeled & quartered
1 lg Onion, chopped fine
One half cup Chopped flat leaf parsley,
rinsed and drained
1 Chicken (3 lbs.), cut in 8
pieces
2 Cinnamon sticks
One fourth teaspoon Pepper
1 teaspoon Salt
2 cup Water
Pomegranate seeds, for
garnish

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 JEWISHFOOD digest
V97 #106 by Nancy Berry nlberry@prodigy.net on Mar 28, 1997