Ferakh bel Hummus
This was a family favorite that my mother often made.
Recipe information
Yield
serves 4-6
Ingredients
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
Preparation
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.
