Algerian Chakhchoukha (Vegetable and Flatbread Stew)
Chakhchoukha is an Algerian festive stew of chickpeas and meat poured over torn flatbread. This is the Biskra version, which uses rougag, thin sheets that you rip by hand and steam briefly so they soften and soak up the sauce. The stew itself is built simply, with grated tomato, paprika and tomato paste cooked down until thick. Lamb is the usual meat, though beef or chicken works.
Instructions
Heat a little olive oil in a saucepan over medium heat. Add the onion, garlic, salt, pepper, paprika and tomato paste, and cook for 5 minutes.
Stir in the grated tomatoes, chickpeas and chile pepper if you are using it. Cook for 10 to 15 minutes.
Add the cubed meat and pour in enough boiling water to just cover everything. Cook for about 45 minutes, until the meat and chickpeas are tender and the sauce has thickened.
Tear the sheets of rougag by hand into small pieces. Put them in the top of a steamer, steam for 5 minutes, then take them off the heat and set aside.
Taste the stew and add more salt if it needs it.
Spread the steamed rougag in a serving dish, lay the meat and chickpeas over it, and pour the sauce on top. Serve hot.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
