Algerian
Chakhchoukha
Algerian torn flatbread with lamb and chickpea stew
Torn pieces of thin Algerian flatbread soaked with a spiced lamb, chickpea and vegetable stew.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Algerian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Chakhchoukha
Ingredients
Main
Method
- 1
Brown the lamb in olive oil, add onions and spices and cook until fragrant.
- 2
Add tomatoes and water and simmer until the lamb is almost tender.
- 3
Add chickpeas, carrots and courgettes and cook until the meat and vegetables are tender.
- 4
Spread torn flatbread in a wide serving dish and ladle over enough stew and broth to soften it.
- 5
Top with the lamb, vegetables and chickpeas and serve immediately.
Chakhchoukha is an Algerian celebratory dish in which torn semolina flatbread absorbs a richly spiced meat and chickpea stew.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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