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.
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