This is a copyrighted recipe, from Selma Roden's A Book of Middle Eastern Food, 1972, but we've made it so much in my family that it feels like an old family recipe. And I feel as though I should get these down.
Chicken with Chickpeas
a chicken or chicken pieces (roasting chicken is fine)
a few T oil
1 onion, finely chopped
2-4 cloves garlic, crushed
1 t turmeric
1 can chickpeas
salt, black pepper
jiuce of 1 lemon or more
(Opt.: cumin)
Cook onion and garlic in oil, then brown chicken till golden. Add 2 1/2 C water, chickpeas, and lemon, salt, pepper, turmeric, etc., and simmer gently 1 hour or so till chicken is tender. Take chicken off bones and return to sauce.
Serve with rice or crusty bread.
