Chicken, Chickpeas, and Turnips

• 2 cups cooked chickpeas
• 3 Tbsp butter
• 1 Tbsp oil
• 2 onions
• 5 cups chicken stock
• ½ tsp white pepper
• ¼ tsp ground ginger
• 1/8 tsp powdered saffron
• ½ tsp turmeric
• 1 ½-2 lb small whole peeled turnips (if larger, cut into 1 ½ inch chunks)
• 2 cups chopped young turnip leaves and stems (or spinach or mustard greens)
• ¼ cup lemon juice
• Salt and freshly ground pepper
• Chopped parsley (optional)

Rinse chickpeas in water and rub lightly to remove their skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in 2 batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more.

Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce: it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat chicken and turnips in the sauce. Garnish with parsley if desired. Serves 6-8.

Try using different legumes, such as kidney beans or lentils.