Imbakbaka - Libyan Chicken Pasta Dish

🧂 Ingredients

• 3 tablespoons tomato paste
• 5 cups water
• salt to taste
• black pepper to taste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 2 jalapeños optional
• 2 &1/2 cups pasta shells or macaroni
• 2 large tomatoes

  pureed
• 1 medium onion diced diced
• 1/2 cup mix of frozen peas

  carrots and chickpeas you can add beans as well
• 1 medium potato

  cut into small cubes
• 7 springs fresh basil finely chopped – leave some to garnish
• 2 minced garlic
• 2 tablespoons olive oil

Instructions

• 1 In a medium size pot on medium heat, add olive oil and onions and sauté until
  they get translucent.
• 2 Then add the tomato paste, and cook for another 1 -2 minutes.
• 3 Then add the tomato puree and bring the mixture to a boil. Then add the frozen
  peas, carrots , minced garlic and chickpeas. Cook for about 3 minutes then add 2
  cups of boiling water. Add the spices and jalapeños and stir and allow the
  mixture to come to a rolling boil and then cover the pot and cook for 5-7
  minutes.
• 4 After about 5 minutes, add additional 2 cups of boiling water and add the
  potatoes and cook for 5 minutes.
• 5 Add another 1 cup of water and bring the mixture to a rolling boil and then add
  the pasta and stir. Cook the mixture until the pasta is cooked. If you find the
  mixture is thick , add an additional 1 cup of water. Make sure to taste the
  sauce and add additional seasoning to your liking.
• 6 Add the fresh basil the last 2 minutes of cooking.
• 7 Pasta is best served immediately! I love it really saucy. You can garnish the
  pasta with some fresh basil and harissa.

Nutrition Info