Ferakh Bel Hummus

Name: Ferakh Bel Hummus (Chicken and Chickpea Casserole)
Yield: Serves 4
Cuisine: Israeli
Ingredients: ½ teaspoon freshly ground white pepper; 1 teaspoon sea salt, or less if using chicken stock; 3 cups (720 milliliters) chicken stock or water; One 3-pound chicken, cut into eight pieces; 1 teaspoon turmeric; Juice and zest of 1 lemon; Cooked white rice; 3 cups (750 grams) Cooked Chickpeas for Salads and Stews; 1 teaspoon ground ginger; 2 garlic cloves, chopped; 3 tablespoons olive oil; 3 cardamom pods, cracked; 1 large onion, chopped

Chicken and Chickpea Casserole

Preparation info

Serves
4

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This is one of the dishes that my mom used to cook for my children, and now they cook it for their children, too.

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped

Asia
Africa
Egypt
Syria
Israel
Main course
Gluten-free
Mediterranean

Method

Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté until soft, about 4 minutes. Add the garlic, ginger, and turmeric. Cook, stirring, until fragrant, about 2 minutes.
Add the chicken pieces skin-side down and sear. When the skin is golden brown, after 3 to 5 minutes, flip and repeat on the other side.
Add the ch