This was a family favorite that my mother often made.

　　

Ingredients

serves 4-6

　　1 onion, finely chopped

　　2 tablespoons vegetable oil

　　3/4 teaspoon turmeric

　　A 3 1/4–4-pound chicken

　　1 1/4 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

　　

Step 1

Fry the onion in the oil in a large saucepan until golden, then stir in the turmeric.

　　

Step 2

Put in the chicken and turn it until it is yellow all over. Add 2 1/2 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.

　　

Step 3

Adjust the seasoning and cut up chicken.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf