Heat olive oil in a frying pan with high sides over medium-high heat and add the onion to saute; add the garlic and hot peppers after a few minutes. Add the tomato paste and stir to dissolve (it doesn’t have to dissolve completely).

When the onion is at the point of browning, add the turmeric and swirl to mix with the oil. Now add the chicken pieces, browning them a few minutes on each side while sprinkling them with salt, pepper, paprika, cumin, and chili powder.

Once the chicken is browned, add the chickpeas and the water to the pan. Bring to a boil and simmer, partially covered, for at least 45 minutes, until chicken is tender and most of the liquid has evaporated. If using the broccoli, add it in at the end and simmer an additional five minutes or until cooked.

Prepare noodles according to package instructions. Mound on a plate and place the chicken on top, pouring the chickpea and chicken mixture over the noodles. Garnish with chopped cilantro or parsley.