Photo: Karry Hosford
6 servings (serving size: 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

substance's Review

January 09, 2011
We do a lot of soup, and this is one of the best we've tried. Used chicken stock in place of water and all skinless/boneless thighs, browned first. Very quick to put together.

indiegirl's Review

April 28, 2009
There is something lacking in this dish. The color is lovely and the smell is quite nice, but there is something lacking in the flavor. I made it last night and have a lot left over so I will try to doctor the leftovers. I'm thinking if I made this again, I would spice the chicken before putting it in the pot.