|
|
|
1 1/2 c. dry chick peas
1 tbsp. vegetable oil
1 3/4 lb. potatoes, peeled & quartered
3/4 Italian parsley, chopped
1 chicken, cut into serving pieces (at least 8 pieces)
3 sticks cinnamon
salt & papper to taste
2 c. water (or water & broth)
Soak the chickpeas overnight (or "quick soak" by putting them in a
pot of water, bringing it to a boil, and letting it sit for an
hour).
Put all the ingredients in deap, heavy pot and bake at 350º for
approximately 2 hours (start checking at an hur and a half), or
until it looks done!
Note: This is a mildly seasoned, yet aromatic and
tasy dish. It's also very flexible. You can add more cinnamon,
including ground cinnamon, add more water at the end of the
process for more liquid in the stew (I like to serve it in a bowl
with a spoon), and juggle all the proportions to match your
preferences.
Source: Paul (adapted from a recipe published in Haaretz)
|
|
