Categories: Vegetables, Ethnic, Soups/stews 
      Yield: 6 servings 
  
    500 g  Remnant Meat                      100 g  Noodles 
    100 g  Chick Peas                          1    Lemon, Juice of 
    500 g  Tomatoes                            5 tb Olive-Oil 
      1 md Carrot                              2 tb Tomato-Concentrate 
      1 md Potato                            1/2 ts Coriander 
      1 md Pepper, red                       1/2 ts Cinnamon 
      1 md Courgette                         1/4 ts Chilli-Powder 
      1 md Fennel                                   Pepper, black 
      1 lg Celery, pc. of                           Salt 
    3/4 l  Stock                           
  
  Give chick peas into water and let rest over night. Heat up 3 tb Olive-Oil 
  in a big pot, add chopped meat and fry for 5 min. Add chopped vegetables 
  and fry for another 3 min. Add spices and salt, fry shortly. Mix 
  tomato-concentrate with part of the stock, give into the pot and add rest 
  of the stock. Add drawned chick peas and let cook at mild heat for about 40 
  min. (the chick peast must be done). Peel the tomatoes. Heat up 2 tb 
  olive-oil in a pan and fry the tomatoes til they crumble. Add tomatoes and 
  noodles to te stew and let cook for another 10 min. Add lemon-juice til 
  reaching taste you prefer. 
   
  "Arabische Kueche"