Saute chicken in hot butter until golden brown on all sides. Add onions, spices and garlic. Cook covered 5 minutes. Add chickpeas and 1 cup water. Season with salt and pepper. Bring to boil, Simmer , covered one hour. Meanwhile, cook potatoes in boiling salted water until tender. Drain and run through ricer. Allow to cool. Combine with croquette ingredients. Form into 2 inch rounds. Dredge in flour. Fry in 4-5 tablespoons of oil until golden brown. Arrange chicken in a deep bowl. Pour sauce over chicken and surround with hot croquettes.
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