chicken and chickpeas for franci

My sister swears by the chicken and chickpeas recipe  that she got  from delia's frugal food.
Me being me, I have changed few bits (i.e. completely) adding some spices to it, marinating the chicken for 5 hours,and cooking the chickpeas and chicken together for 2 hours on a slow simmer.
For the marinade I have used nero d'avola red wine, pepper, paprika, nutmeg powder, cinanmon powder.
I have used 4 legs of pre-cut chicken, but you may want to buy a whole chicken and butcher it to pieces if you have the guts and the knives!
Chickpeas have been soaked for 5 hours*, same time as the chicken have been marinating.
Fry the towel-dried chicken (retain marinade) in a little oil + butter, remove from casserole.
Add 3 chopped onions to frying fat until lightly coloured...mine were red anyway...
Put chicken back into casserole together with a chicken stock cube, the drained and rinsed chickpeas, a small amount of tomato pure, the marinade and enough boiling water to cover the chicken and the chickpeas.
Bring to the boil, let it boil for 10 minutes, reduce to a slow simmer and cook partly covered for 2 hours or more...let you know about that later.
* ps: I think chickpeas should soak overnight.