Lunch · Algerian
Chicken Rechta-Style Noodles
Thin noodles, chicken and vegetables in a fragrant broth, a version of Algiers-style rechta.
- per serving
- 791 kcal
- Protein
- 53 g
- Total time
- 14 h 5 min
- Makes
- 1 serving
- High protein
Instructions
The day before, soak the 35 g of dried chickpeas in 250 ml of water in the refrigerator for 12 hours. Drain and rinse.
Put the chickpeas in a small saucepan with 600 ml of fresh water. Bring to a simmer and cook for 60 to 90 minutes, until they crush between your fingers; drain, keeping 250 ml of the liquid.
During the last 40 minutes of the chickpea cooking, weigh 170 g of raw boneless chicken thigh meat and cut it into 3 cm pieces. Slice the 70 g of onion, cut the 80 g of turnip into 2 cm cubes and the 100 g of zucchini into chunks.
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