Lebanese Moghrabieh with Chicken with homemade cooked chickpeas and homemade chicken stock

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 4
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 5
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 6
   Strain the stock.

   Colander

For the Meat Browned in the Rice Pot

1. 7
   Heat the olive oil in a pot over medium heat.

   StovePot
2. 8
   Add the onion and fry for 8 minutes, stirring, until the onion browns.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 9
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 10
   Add the chicken drumsticks and brown on all sides.

   Stove
5. 11
   Add the turmeric, cumin, cinnamon, salt and black pepper and stir.

   Stove
6. 12
   Add the water and bring to a boil. Turn down to low, cover and simmer 30 minutes, until the chicken drumsticks soften.

   StoveLid
7. 13
   Remove the chicken drumsticks from the pot and set aside, leaving the stock in the pot.

   Slotted spoon

To assemble

1. 14
   Add the moghrabieh and the beans to the stock in the pot, bring to a boil and stir once.

   Stove
2. 15
   Turn down to low, cover and simmer 12 minutes without opening the lid, until the moghrabieh is tender.

   StoveLid
3. 16
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
4. 17
   Gently stir in the parsley.
5. 18
   Gently fluff with a fork, transfer to a serving plate and arrange the chicken drumsticks on top and serve.