Aftir oukessoul (pasta aftir)

Instructions

1. Brown the meat pieces in the olive oil over medium heat for five to ten minutes, then remove them.
2. In the same pot, sauté the sliced onion and garlic until translucent, then add the tomato paste and let it caramelise for a minute.
3. Return the meat, add the spices, then pour in two litres of hot water. Bring to the boil and skim.
4. Add the chickpeas and simmer covered for about 40 minutes, until the meat is tender.
5. Stir in the carrot cut into rounds and the courgette cut into cubes, and cook for ten minutes more.
6. Add the pasta and cook it directly in the broth, stirring now and then, for the time given on the packet.
7. Off the heat, stir in the chopped coriander and lemon juice, adjust the seasoning and serve piping hot.