Algerian Rechta Noodles with Chicken and Chickpeas Stew

1. 1

   Heat olive oil in a large pot over medium heat, then sauté the chopped onion until translucent.

2. 2

   Add minced garlic and spices (cumin, cinnamon, paprika) to the pot, stirring for about 1 minute to release flavors.

3. 3

   Add chicken thighs to the pot, browning them on all sides for about 5-7 minutes.

4. 4

   Pour in the chicken broth, bring to a boil, and then reduce heat to simmer for 25 minutes.

5. 5

   Add chickpeas to the pot and cook for another 10 minutes until chicken is tender.

6. 6

   Prepare rechta noodles according to package instructions, then drain and set aside.

7. 7

   Serve the stewed chicken and chickpeas over the rechta noodles, garnished with fresh parsley.

Per serving