Libyan chicken stew with potatoes and chickpeas for an easy Yom Kippur fast
A rich, satisfying but lightly seasoned dish that won't make the diner thirsty.
This recipe is from Haaretz's archives.
This recipe, called tabikha bil hummus, comes from Mark Copeland's book "Sephardic Cooking." The tradition of mixing potatoes and chickpeas is a Libyan Jewish one, the purpose of which is to create a rich, satisfying but lightly seasoned dish that won't make the diner thirsty.
1 1/2 cups dry chickpeas
1 tbsp. corn oil
800 gr. peeled potatoes, quartered
1/2 cup chopped parsley
1 small chicken, cut into 8 pieces, without extra fat or skin
1 stick cinnamon
1/4 tsp. ground pepper
salt to taste
2 tbsp. water
1. Soak the chickpeas overnight. Rub them between your fingers to remove at least some of the skins.
2. Place all the ingredients in a deep heavy pot with a proper cover. Bring to a boil without covering. Lower the flame, cover and cook for an hour.