Gritliya (gritlia)

Instructions

1. Brown the meat cut into pieces in the olive oil over medium heat for 8 minutes.
2. Add the sliced onions and garlic and let them color for 5 minutes.
3. Stir in the tomato paste and spices, including the ras el hanout, then add the water.
4. Cover and simmer for 45 minutes, until the meat is tender.
5. Add the drained chickpeas and cook for another 10 minutes.
6. Break the pasta and drop it straight into the broth, then cook for 8 to 10 minutes, stirring, until tender.
7. Adjust the seasoning and add a little water if the broth has reduced too much.
8. Sprinkle with parsley and serve hot with lemon wedges.