Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light October 2001

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Credit: Karry Hosford

Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

275 calories; calories from fat 25%; fat 7.5g; saturated fat 1g; mono fat 2.4g; poly fat 3.6g; protein 25.7g; carbohydrates 26.1g; fiber 6.3g; cholesterol 59mg; iron 3.1mg; sodium 499mg; calcium 68mg.
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