This Egyptian dish (pronounced fi-ra-KAH bel hoo-MUS) was a family favorite that the author's mother served with plain rice. The mix of tumeric, garlic, and lemom yields a special flavor characteristic of the area. Chickpeas are a staple of the Middle East.
Heat oil in a large Dutch oven over medium heat. Add onion, and cook 12 minutes or until onion is golden, stirring often. Stir in the turmeric. Add the chicken to pan, turning to coat. Add the water and next 4 ingredients (water through garlic); bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove from heat.
Remove the chicken from broth. Remove chicken from bones; cut meat into bite-size pieces. Discard bones. Return chicken to pan, and add chickpeas. Cook 5 minutes or until the chickpeas are thoroughly heated.