In the bottom of a couscoussier (steamer pot), prepare the sauce with chicken pieces, grated onion, salt, pepper, cinnamon stick, oil, and smen.

Sauté everything together for 2–3 minutes.

Add 2 liters of water and the precooked chickpeas.

Once the sauce begins to boil, place the fresh Rechta noodles in the top part of the couscoussier to steam.

After about 15 minutes, remove the noodles, transfer them to a large bowl, drizzle with a little of the simmering sauce, loosen gently with your fingers, and coat with a small amount of oil.

Return the noodles to the steamer for another round of steaming until light and fluffy.

When the chicken is fully cooked, remove it from the sauce and set aside.

Add the turnips and courgettes (cut in half lengthwise) into the sauce and simmer until tender.

Serve the Rechta in a large dish, moistened with sauce, and garnish with vegetables, chickpeas, and the chicken pieces.

For a final touch, sprinkle lightly with ground cinnamon before serving.