Brown the chicken in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes.
Add chickpeas, tomato puree, the stock cube, and enough water to cover.
Cover and cook on medium heat for 1 hour and a half.
Mix the pasta with 1/2 cup water and a tiny bit of olive or sunflower oil in a bowl. Place in a steamer and steam for 15 minutes. Remove from the steamer and separate the pasta with a bit of water.
Hard boil the eggs, then peel & cut them into halves.
Put the pasta in a large pan and slowly spoon in a little sauce at a time until the pasta is fully cooked and the sauce has been absorbed nicely. The pasta should be moist with a little sauce coating it, not dry.
Place pasta in a large dish and top with the chicken pieces, egg halves and a some more sauce.
