Dairy-Free Rechta

Indulge in the comforting flavors of **Dairy-Free Rechta**, a wholesome take on the traditional Algerian dish that’s perfect for those avoiding dairy. This aromatic recipe features golden, lightly toasted rechta noodles served beneath a rich, spiced chicken and vegetable stew. Infused with warm notes of cinnamon, turmeric, and cumin, the broth is enhanced by tender carrots, zucchini, and protein-packed chickpeas simmered to perfection. A finishing touch of fresh cilantro and parsley adds a burst of vibrant flavor and color. Whether you're seeking a satisfying dinner or an impressive dish for gatherings, this dairy-free rendition of rechta is sure to delight with its hearty, flavorful charm.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Begin by soaking the chickpeas overnight or for at least 8 hours, then drain and rinse them.

Step 2

Dice the onion and set aside. Peel and slice the carrots and zucchini into thin rounds. Mince the garlic cloves.

Step 3

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.

Step 4

Add the chicken breasts to the pot and allow them to brown on all sides, about 7 minutes.

Step 5

Add the cinnamon stick, ground ginger, turmeric, cumin, salt, and black pepper to the pot, stirring to coat the chicken evenly with spices.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Once the sauce is ready, remove the cinnamon stick. Shred the cooked chicken using two forks and return it to the pot.

Step 11

To serve, place a portion of noodles on a plate or bowl and ladle the fragrant sauce with chicken and vegetables over the top.

Step 12

Garnish with fresh cilantro and parsley before serving.

Nutrition Facts

Serving size	(2688.1g)

Amount per serving	% Daily Value*
Calories	3634.8

Total Fat 81.9g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 7.1g
Cholesterol 410.9mg	0%
Sodium 6988.5mg	0%
Total Carbohydrate 481.3g	0%
Dietary Fiber 52.1g	0%
Total Sugars 62.4g
Protein 245.9g	0%

Vitamin D 0IU	0%
Calcium 601.2mg	0%
Iron 27.4mg	0%
Potassium 4354.6mg	0%

*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.

Source of Calories

Fat: 20.2%

Protein: 27.0%

Carbs: 52.8%