1. In a bowl, mix fine semolina and salt. Gradually add warm water and knead for 10 minutes into a soft dough. 2. Divide dough into small balls, oil them, and let rest for 15 minutes. 3. Stretch each ball paper-thin on an oiled surface and cook quickly on a hot griddle for 30 seconds per side. 4. Shred the warm flatbread sheets into small pieces by hand and set aside. 5. In a large pot, heat vegetable oil and sauté onions, garlic, and chicken until browned. 6. Stir in pureed tomatoes, tomato paste, Ras el Hanout, paprika, salt, and pepper. Cook for 5 minutes. 7. Add 4 cups of warm water, chickpeas, and chili peppers. Cover and simmer for 40 minutes until chicken is tender. 8. Place shredded flatbread in a large bowl, ladle the hot sauce generously over it, and garnish with chicken and boiled egg halves.