Chorba

Serves 6

1 tbsp olive oil

450g chicken, cut into cubes

1 large onion, chopped

450g tomatoes

1 carrot, diced

1 courgette, diced

1 potato, peeled and diced

1 celery stalk, diced

1 x 400g can of chickpeas

1 tbsp tomato purée

½ tsp cayenne pepper

1 pinch cinnamon

1 tsp paprika

1 tsp ground coriander

100g vermicelli

Fresh coriander, mint and lemon, to serve

Pour the oil into a large saucepan and set it over a medium heat. Add the meat and onion, cover and leave to roast, for about 10 minutes, until golden.

Place the tomatoes in a bowl and mash them roughly, so they become a gooey mess. Tip them into the pan along with the diced vegetables, chickpeas, tomato purée and spices, season, then let it all cook away nicely for 10 minutes.