Tabikha bil Houmous
Soak the chickpeas in water overnight. The following day , drain the chickpeas and rub then against one another between your fingers to remove any skins.
Wash and discard the skins.
Add the ingredients (except the pomegranate) to a large, heavy pan and bring it to a boil.
Reduce the heat to a slow simmer, cover and cook for 1 hour or until the chicken is tender and the chickpeas are completely cooked.
Serve on a bed of rice and garnish with the pomegranate seeds.