Rishda / Rechta Libiya (Hand-Cut Pasta in Chickpea & Caramelized Onion Broth) – Authentic Libya Recipe

Ingredients for Rishda / Rechta Libiya (Hand-Cut Pasta in Chickpea & Caramelized Onion Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) fresh flat ribbon noodles, prepped into bite-sized pieces
• 1.5 cups tender chickpeas, washed and trimmed
• 1 cup sweet caramelized onions and potatoes
• 1 medium onion and 3 cloves garlic, finely minced with turmeric
• 1.5 tbsp traditional Libya seasoning (coriander, cardamom, garlic, fresh mint)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
2. Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, turmeric, and coriander, cardamom, garlic, fresh mint for 30 seconds.
3. Add fresh flat ribbon noodles and tender chickpeas, stir-frying briskly for 5–6 minutes until tender-crisp.
4. Toss in the noodles along with a splash of reserved liquid so the Libya sauce clings glossily to every strand.
5. Finish with sweet caramelized onions and potatoes and serve piping hot.