Algerian Chakhchoukha

Ingredients

• 500g lamb shoulder, cubed
• 1 onion, chopped
• 3 tomatoes, chopped
• 1 tbsp tomato paste
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1 can chickpeas
• 3 carrots, chunked
• 2 courgettes, chunked
• 4 plain flatbreads, torn small
• 3 tbsp oil
• Salt and pepper

Instructions

1. Brown the lamb with onion in oil.
2. Stir in spices and tomato paste.
3. Add tomatoes and 1.2 litres water; simmer covered 1 hour.
4. Add chickpeas, carrot and courgette; cook 20 more minutes until tender.
5. Spread the torn bread on a deep platter.
6. Ladle plenty of broth over to soak the bread.
7. Pile the lamb and vegetables on top.

Serving suggestions

• Eat from the shared platter.

Storage & reheating

Best fresh; reheats with extra broth.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions