3/4 lb Dried garbanzos (chickpeas), 1 1/2 cups
1 tbsp Vegetable oil
2 lb Potatoes, peeled & quartered
1 large Onion, chopped fine
1/2 cup Chopped flat leaf parsley, rinsed and drained
1 Chicken (3 lbs.), cut in 8 pieces
2 Cinnamon sticks
1/4 tsp Pepper
1 tsp Salt
2 cup Water
Pomegranate seeds, for garnish
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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@prodigy.net> on Mar 28, 1997
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