Algerian spicy chicken stew with chickpeas (Chtitha djej)

1. Pound the garlic with the paprika, chilli powder, cumin and a pinch of salt to a paste in a mortar; finely chop the onion.

2. Heat the olive oil in a heavy-based pan and brown the chicken thighs with the onion for 5-6 minutes, turning them.

3. Add the garlic-spice paste and the tomato paste and stir for 1-2 minutes so the spices release their aroma.

4. Pour in the water, season with salt and pepper, cover and simmer over low heat for 35 minutes.

5. Add the drained chickpeas and cook uncovered for another 15 minutes until the chicken is tender and the sauce is thick and deep red.

6. Serve warm with fresh bread.

Tip: Chtitha is a family of spicy, thick paprika stews in Algerian cooking; djej means chicken. The garlic-paprika paste is its backbone, so don't skip the mortar. If you use dried chickpeas, soak them the night before and start cooking them with the meat.