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Submitted by Raquel Amar I created this recipe with my mom when I was 10 years old. I made it every other Shabbat in college and still make it today for my children. It’s lemony and delicious and the chickpeas soak up that nice sauce from the chicken. It’s so easy to make, and everyone loves it!
1 whole chicken, cleaned
the juice of 4 lemons
1 tsp of paprika
1 tsp turmeric
1 tsp garlic powder
4 tbs of oil
1/2 cup of soy sauce
1/2 cup of water
8 cloves of crushed garlic
2 cans of drained chickpeas
Place chicken in a pan.
Add all of the spices and garlic to the oil and create a rub for the chicken.
Then add the drained chickpeas, the lemon juice, and the soy sauce.
Bake on 350 degrees Fahrenheit for 2 hours, followed by 1 hour uncovered. Wait till the chickpeas are brown and the chicken is crunchy on the outside but moist on the inside!
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