In a large pot over low heat, sauté the chicken pieces in sunflower oil along with the grated onion.

Add the garlic, either sliced lengthwise or grated if you prefer a smoother texture.

Stir in the spices, salt, and diced vegetables, then cook for a few minutes to release their flavours.

Add the soaked chickpeas and the tomato paste, stirring well to coat everything evenly.

Pour in about 2 to 2 and half litres of water, mix, and bring to a gentle simmer.

Let it cook until the chicken and vegetables are tender.

Once everything is soft, add all the pasta (berkoukes) at once.

Cook for 15 to 20 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.

The sauce will gradually thicken as the pasta absorbs the broth.

Serve hot, topped with a sprinkle of crushed dried basil and a drizzle of olive oil.