This recipe is from Haaretz's archives.

This recipe, called tabikha bil hummus, comes from Mark Copeland's book "Sephardic Cooking." The tradition of mixing potatoes and chickpeas is a Libyan Jewish one, the purpose of which is to create a rich, satisfying but lightly seasoned dish that won't make the diner thirsty.


1 1/2 cups dry chickpeas
1 tbsp. corn oil
800 gr. peeled potatoes, quartered
1/2 cup chopped parsley
1 small chicken, cut into 8 pieces, without extra fat or skin
1 stick cinnamon
1/4 tsp. ground pepper
salt to taste
2 tbsp. water


1. Soak the chickpeas overnight. Rub them between your fingers to remove at least some of the skins.

2. Place all the ingredients in a deep heavy pot with a proper cover. Bring to a boil without covering. Lower the flame, cover and cook for an hour.