Algerian Chakhchoukha (Vegetable and Flatbread Stew)
If you are looking for a reliable stew recipe, this Algerian Chakhchoukha (Vegetable and Flatbread Stew) is one to keep: 13 ingredients, 7 simple steps, ready in roughly 1 hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 1h
- Total 1h
- Level Medium
Ingredients
- Olive Oil
- 1 Chopped Onion, chopped
- 3 clove Garlic, minced
- Salt
- Black Pepper
- 1 tbsp Paprika
- 1 tbsp Tomato paste
- 2 Tomatoes, grated
- 2 cup Dried chickpeas, soaked and drained
- Chile pepper, optional
- Meat (e.g. lamb, beef, chicken), cubed
- Water
- Rougag
Method
- Heat some olive oil in a saucepan over medium heat.
- Add the onion, garlic, salt, pepper, paprika, and tomato paste, and cook for 5 minutes.
- Add the tomato, chickpeas, and chili pepper, and cook for 10–15 minutes.
- 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.
- 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.
- Adjust the seasoning of the stew, adding salt if necessary.
- Place the meat and vegetables over the rougag in a dish, and pour the sauce on top.
Tips for the best Algerian Chakhchoukha (Vegetable and Flatbread Stew)
- Let the lamb come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the lamb for beef or goat or jackfruit — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Algerian Chakhchoukha (Vegetable and Flatbread Stew) ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
How long does Algerian Chakhchoukha (Vegetable and Flatbread Stew) take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
What can I substitute for chopped onion?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Algerian Chakhchoukha (Vegetable and Flatbread Stew) recipe medium to make?
It is rated medium: 13 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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