Dairy-Free Rechta
Delight in the comforting flavors of this traditional Algerian-inspired dish with a twist—Dairy-Free Rechta. Made with tender rechta noodles, perfectly spiced chicken, hearty chickpeas, and a medley of fresh vegetables like carrots and zucchini, this recipe delivers rich, savory goodness in every bite. Infused with warm spices like cinnamon, turmeric, and cumin, and simmered to perfection in a flavorful vegetable broth, this dairy-free adaptation offers a wholesome, nutritious meal packed with protein and fiber. Toasted rechta noodles add a delightful nutty aroma, while fresh herbs like cilantro and parsley lend a bright, aromatic finish. Perfect for family dinners or special occasions, this hearty, gluten-free dish is as satisfying as it is soul-soothing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams rechta noodles
- 3 tablespoons olive oil
- 1 large onion
- 500 grams chicken breasts
- 1 cup chickpeas
- 2 medium carrots
- 1 medium zucchini
- 3 garlic cloves
- 1 cinnamon stick
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable broth
- 0.5 cup fresh cilantro
- 0.5 cup fresh parsley
Instructions
Begin by soaking the chickpeas overnight or for at least 8 hours, then drain and rinse them.
Dice the onion and set aside. Peel and slice the carrots and zucchini into thin rounds. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until the onion softens and turns translucent, about 5 minutes.
Add the chicken breasts to the pot and allow them to brown on all sides, about 7 minutes.
Add the cinnamon stick, ground ginger, turmeric, cumin, salt, and black pepper to the pot, stirring to coat the chicken evenly with spices.
Pour in the vegetable broth and add the soaked chickpeas. Let it come to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
After 20 minutes, add the sliced carrots and zucchini to the pot. Continue simmering for another 20 minutes or until the chicken is cooked through and the vegetables are tender.
While the sauce is cooking, prepare the rechta noodles. In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the noodles and lightly toast them, stirring frequently, for about 5 minutes or until they are golden brown.
Bring a large pot of water to a boil. Add the toasted rechta noodles and cook for about 3-4 minutes or until they are just tender. Drain and set aside.
Once the sauce is ready, remove the cinnamon stick. Shred the cooked chicken using two forks and return it to the pot.
To serve, place a portion of noodles on a plate or bowl and ladle the fragrant sauce with chicken and vegetables over the top.
Garnish with fresh cilantro and parsley before serving.
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 6988 mg | 304% | |
| Total Carbohydrate | 481.3 g | 175% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 62.4 g | ||
| Protein | 245.9 g | 492% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 4355 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
