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Algerian Chakhchoukha (Vegetable and Flatbread Stew)

Algerian Chakhchoukha (Vegetable and Flatbread Stew) — a stew recipe, 13 ingredients, about 60 min.

60 min · Stew

contains glutencontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • 2 tomatoes, grated
  • 2 cups dried chickpeas, soaked and drained
  • Chile pepper (optional)
  • Meat (e.g. lamb, beef, chicken), cubed
  • Water
  • Rougag

Steps

  1. Heat some olive oil in a saucepan over medium heat.
  2. Add the onion, garlic, salt, pepper, paprika, and tomato paste, and cook for 5 minutes.
  3. Add the tomato, chickpeas, and chili pepper, and cook for 10–15 minutes.
  4. Add the meat and enough boiling water to slightly cover everything. Let the mixture cook for approximately 45 minutes, or until the meat and chickpeas are cooked and the sauce is thick.
  5. Rip the sheets of rougag with your hands into tiny pieces. Place them in the top of a steamer and steam for 5 minutes, then remove and set aside.
  6. Adjust the seasoning of the stew, adding salt if necessary.
  7. Place the meat and vegetables over the rougag in a dish, and pour the sauce on top.
  8. Serve hot.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0