Entree: Algeria – Constantine & East – الشخشوخة ➤ Chakhchoukha (Algerian torn flatbread served in a robust spiced tomato-and-meat stew with chickpeas)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 inch (2.5–4 cm) chunks
- 6 small thin semolina flatbreads (rougag or rghaif), about 8 oz (225 g) total
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 2 cups (480 g) crushed tomatoes (canned) or fresh puréed tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 large onions, thinly sliced
- 2 bell peppers (red and/or green), chopped, about 10 oz (300 g)
- 3 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 4 cups (960 ml) water or low-sodium lamb broth
- 1 tbsp (8 g) ras el hanout
- 2 tsp (10 g) sweet paprika
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) cayenne or harissa paste, adjust to taste
- 1.5 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (5 g) ground black pepper
- Fresh parsley, chopped, for garnish
- 2 tbsp (30 ml) olive oil for finishing

Instructions

1. In a large heavy pot heat 3 tbsp (45 ml) olive oil over medium heat. Add lamb chunks and brown on all sides in batches; remove and set aside.
2. In the same pot add sliced onions and sauté until soft and translucent, about 8–10 minutes. Add garlic and chopped peppers and cook 3–4 minutes more.
3. Return browned lamb to the pot along with drained soaked chickpeas. Stir in tomato paste, crushed tomatoes, water or broth, ras el hanout, paprika, cumin, cinnamon, cayenne or harissa, salt, and black pepper. Bring to a simmer.
4. Cover and cook gently until lamb and chickpeas are tender, about 1.5–2 hours; add more water if needed to maintain a stew-like consistency.
5. Meanwhile, warm each flatbread briefly on a skillet or in the oven until pliable and slightly crisp at the edges. Tear breads by hand into bite-sized pieces and place in a large shallow serving dish or bowls.
6. Adjust seasoning of stew to taste. Spoon generous ladles of the hot stew over the torn flatbread, pressing lightly so the bread absorbs liquid and softens but still retains texture. Let rest 5 minutes to meld.
7. Drizzle 2 tbsp (30 ml) olive oil over the assembled chakhchoukha, sprinkle with chopped parsley, and serve immediately so guests can scoop bread and stew together.