Chrik

Instructions

1. Sauté the chopped onion in olive oil for 5 minutes, until soft.
2. Add the minced garlic, the tomato paste and the diced tomatoes, and let simmer for 5 minutes.
3. Pour in the broth, add the chickpeas, cumin, paprika and salt, then bring to a boil.
4. Pour the semolina in a steady stream while stirring, then lower the heat and cover for 15 minutes.
5. Stir with a fork to avoid lumps and add a little broth if the dough is too firm.
6. Cook for another 10 minutes over low heat, stirring from time to time, until the texture is creamy.
7. Adjust the seasoning and sprinkle with chopped coriander.
8. Serve hot in bowls, with a drizzle of olive oil.