INGREDIENTS

INSTRUCTIONS

Pick over the chick-peas carefully, discarding discolored ones, small
stones, etc. Soak them overnight in ample water to cover, along with
the baking soda. Next day drain and rinse the peas. Cover with water
and bring to a boil. Simmer for 1 1/2 hours. Drain the peas and
discard the water. Set aside. Heat a large frying pan and add the
oil. Brown chicken pieces on all sides and remove from the pan. Fry
the bread in the remaining oil. Remove and set aside. In the same pan
saute onion, tomatoes and bacon. Cook until the onions are clear.
Place the vegetable mixture in a 6-quart lidded Dutch oven and add
the chicken pieces and the chick-peas. Deglaze the frying pan with a
bit of the broth. Add the pan drippings and the stock to the pot
along with the bay leaf and salt and pepper to taste. Cover and bring
to a simmer. Simmer until the chicken is tender, about
45    minutes. In the meantime, crush the garlic in a small bowl.
Break up the fried bread and add to the garlic along with the yolks
of the hard boiled eggs. Mash the mixture along with 1 tablespoon of
the sherry. You want to create a garlic-egg paste. Chop the whites of
the eggs. When the chicken has been simmering for 45 minutes add the
garlic paste, the chopped egg whites and the remaining sherry. Stir
the pot carefully and simmer for another 10 minutes.
Comments: The Italians call them ceci, the technical name is garbanzo
bean and many people call them chick-peas. Most often they are
purchased dry, then soaked and cooked. If you may want to use canned,
drained garbanzos, simply add them to the pot when you add the
chicken stock and chicken.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-28-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-10-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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