Instructions: Soak the garbanzos in water overnight. Drain, peel off and discard the skins. Put all the ingredients except pomegranate seeds in a heavy pan and bring to a boil. Reduce heat to low, cover and cook for 1 hour or until chicken is tender and garbanzos are cooked. Garnish with pomegranate seeds during the season when available. Serve warm over rice.

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