This Kurdish chickpea stew with chicken is usually server with white rice, but you could have it with bread and as a soup.

There are many versions to how this stew is made depending on which region in Kurdistan you travel to. In some areas chickpeas are used whereas in others split peas are used. There is a handful of different spices used and in my recipe i am keeping it pretty basic, but i will write down suggestions for other spices you can use further down.

Ingredients 6-8 servings
1,8 kg chicken (1 whole chicken cut into 12 pieces)
8 small yellow onions
690 g cooked chickpeas
2-4 bayleaves
1 tsp turmeric
3 piri piri peppers (adjust to your spice level)
2 chicken bullion cubes (or just salt to taste)
2 tbsp tahini (optional)

Other spice suggestions
curry powder
cumin
garlic
dried lime
ground sumac (garnish)

Recipe for frujaw (split pea stew with chicken) can be found in the highlights on @akurdishfoodie Instagram page: [ Ссылка ]

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