Moroccan Markasha – Noodles with Lamb and Chickpeas

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry for 8–10 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the turmeric, cumin and paprika and stir for a minute, until fragrant.
2. 4
   Add the meat and fry 5 minutes, turning, until the meat is browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
3. 5
   Add the tomatoes and water and bring to a boil.

   Stove
4. 6
   Turn down the heat and simmer 30 minutes, until the meat is tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 7
   Add the chickpeas and cook 10 more minutes.

   Stove
6. 8
   Add the pasta and cook 8–10 more minutes, until the pasta is tender.

   Stove

   💡Hard vegetables (carrots, celery, potatoes) cook from the start; zucchini and pasta go in at the end so they don't fall apart.

   💡Small pasta keeps absorbing liquid even after cooking: if you're not serving right away, cook it separately and add it to each bowl.
7. 9
   Season with salt and black pepper, taste and adjust.
8. 10
   Sprinkle the parsley on top and serve.