Tabikha bil Houmous
(Chicken with Chickpeas) Recipe

Origin: Libya Period: Traditional

Ingredients:

350g dried chickpeas
1 tbsp vegetable oil
900g potatoes, peeled and quartered
1 large onion, finely chopped
80g flat-leaf parsley
1 x 1.5kg chicken cut into 8 pieces
2 cinnamon sticks
1/4 tsp pepper
1 tsp salt
500ml water
pomegranate seeds for garnish

Tabikha bil Houmous
(Chicken with Chickpeas) Preparation:

Method:

Soak the chickpeas in water over night. The following day drain the chickpeas and rub then against one another between your fingers to remove any skins. Wash and discard the skins.

Add the ingredients (except pomegranate seeds) to a large, heavy, pan and bring to a boil. Reduce the heat to a low simmer, cover and cook for 1 hour, or until the chicken is tender and the chickpeas are completely cooked.

Serve on a bed of rice and garnish with the pomegranate seeds.

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