---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Ethnic, Soups/stews
       Yield: 6 servings
     500 g  Remnant Meat
     100 g  Chick Peas
     500 g  Tomatoes
       1 md Carrot
       1 md Potato
       1 md Pepper, red
       1 md Courgette
       1 md Fennel
       1 lg Celery, pc. of
     3/4 l  Stock
     100 g  Noodles
       1    Lemon, Juice of
       5 tb Olive-Oil
       2 tb Tomato-Concentrate
     1/2 ts Coriander
     1/2 ts Cinnamon
     1/4 ts Chilli-Powder
            Pepper, black
   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”