Chicken with Chickpeas
Instructions:
- This was a family favorite that my mother often
made.
- 1 onion, finely chopped
- 2 tablespoons vegetable oil ¾ teaspoon turmeric
- A 3¼-4-pound chicken
- 1¼ cups chickpeas, soaked overnight
- Juice of 1 lemon, or more to taste
- 2-4 cloves garlic, crushed
- Black pepper or a pinch of cayenne or ground chili pepper Salt
- Fry the onion in the oil in a large saucepan until golden, then stir in the turmeric.
- Put in the chicken and turn it until it is yellow all over. Add 2½ cups water, the drained chickpeas, lemon juice, garlic, and pepper.
- Bring to the boil and simmer, covered, for 1 hour or longer, until the chicken is very tender, the chickpeas are soft, yellow, and lemony, and the liquid is reduced.
- Turn the chicken occasionally and add aadd water so that there is plenty of liquid sauce. Add salt when the chickpeas have softened.
- Adjust the seasoning and cut up chicken.