Algerian Hand-Pulled Flat Noodles with Spiced Chicken and Chickpeas

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Rechta is a beloved Algerian specialty of long, flat hand-rolled noodles traditionally served on Fridays with a fragrant chicken and chickpea broth. The silky semolina noodles soak up a warmly spiced sauce laced with cinnamon, saffron, and ras el hanout, then are finished with deeply caramelized onions and fresh herbs. It is hearty, aromatic, and deeply comforting — the kind of dish that defines an Algerian family table.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 20 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 6 gFiber
• 5 gSugar
• 35 gProtein
• 720 mgSodium
• 650 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the semolina noodles

• 3 cups fine semolina
• 1 cup all-purpose flour, plus more for dusting
• 1 teaspoon fine salt
• 1 large egg
• 3/4 cup warm water, plus more as needed
• 2 tablespoons olive oil

For the spiced chicken and chickpea broth

• 1 whole chicken (about 3 1/2 lbs), cut into 8 pieces
• 1 large yellow onion, finely chopped
• 2 ripe tomatoes, grated (or 2 tablespoons tomato paste)
• 1 1/2 cups cooked chickpeas, drained and rinsed
• 4 cloves garlic, minced
• 3 tablespoons olive oil, plus 4 cups water or low-sodium chicken stock
• 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon ground cinnamon, 1/4 teaspoon saffron threads, 1 tablespoon ras el hanout
• 1/2 cup mixed fresh cilantro and parsley, finely chopped

For the caramelized onion garnish

• 1 large onion, halved and thinly sliced lengthwise
• 3 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• Extra chickpeas and chopped herbs, for serving

Directions

1. Make the dough: In a large bowl, whisk together semolina, flour, and salt. Add the egg and olive oil, then gradually pour in the warm water while mixing with your hand until a stiff, smooth dough forms. Knead on a lightly floured surface for 8 to 10 minutes until elastic. Wrap in plastic and rest at room temperature for 30 minutes.
2. Meanwhile, start the broth: Heat 3 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 to 6 minutes until translucent. Stir in the garlic, ginger, cumin, turmeric, cinnamon, saffron, and ras el hanout and toast for 1 minute until fragrant.
3. Add the chicken pieces and brown lightly on both sides, about 5 minutes. Stir in the grated tomatoes and cook 2 minutes to deepen the flavor, then pour in the water or stock. Add chickpeas, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer gently for 35 to 40 minutes until the chicken is fully tender and falling from the bone.
4. Roll the noodles: Divide rested dough into 4 portions. On a floured surface, roll each piece as thin as possible — almost paper-thin, about 1/16 inch. Using a sharp knife or pizza wheel, cut into long strips about 1/2 inch wide. Dust generously with flour and drape loosely over a clean kitchen towel or dowel to keep them from sticking.
5. Bring a wide pot of salted water to a rolling boil. Drop in the noodles in batches and cook 3 to 5 minutes until tender but still holding their shape. Drain and rinse briefly with warm water to remove excess starch, then transfer to a large serving platter.
6. Caramelize the garnish: While the noodles cook, heat 3 tablespoons olive oil in a skillet over medium-high. Add the sliced onion and cook, stirring often, for 10 to 12 minutes until deep golden brown. Sprinkle with cinnamon and toss to coat.
7. Remove chicken from the broth and pull the meat from the bones in large pieces; return meat to the pot and keep the broth hot. Taste and adjust salt.
8. Mound the noodles on a large platter or in shallow bowls. Top with chicken pieces and ladle the chickpea broth generously over and around the noodles so they soak up the flavor. Scatter the caramelized onions, extra chickpeas, and fresh herbs across the top.
9. Serve immediately in deep bowls with extra broth on the side and additional cinnamon at the table for guests to sprinkle as desired.

Cook’s Notes

• For the most authentic texture, hand-stretch each noodle strip by gently pulling it across the back of a floured wooden dowel — it should become longer and thinner without tearing.
• The broth should be generously soupy; the noodles absorb a lot of liquid as they sit, so serve with a small pitcher of extra hot broth on the side.
• If ras el hanout is unavailable, substitute a blend of 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon ginger, and a pinch of cayenne or allspice.
• Replace chicken with bone-in lamb shoulder for a richer, more traditional weekend variation; simmer the lamb for about 1 1/2 hours before adding chickpeas.
• Slightly underbake the noodles if you plan to hold the dish — they will continue softening in the hot broth.

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