Chakhchoukha

Name: Chakhchoukha
Prep time: 25 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 600 g bone-in lamb shoulder or neck, cut into 4 cm pieces; 400 g canned chickpeas (1 x 400 g can), rinsed and drained; 4 medium tomatoes (about 400 g), roughly chopped; 2 medium onions (about 300 g), finely diced; 4 garlic cloves, finely minced; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1/2 tsp ground cinnamon + 1/2 tsp ground black pepper; 1 tsp fine sea salt; 600 ml water or lamb stock; 4 large sheets of rougag (Algerian flatbread) or large tortillas, torn into 5 cm pieces; 30 g fresh coriander and flat-leaf parsley, roughly chopped (to garnish)

Chakhchoukha is a slow-cooked speciality from the Algerian highlands, made by tearing thin flatbread — rougag — into pieces and pouring a slow-cooked lamb and chickpea stew over the top. The word chakhchoukha refers to the act of tearing: the bread is always hand-torn, never cut. The dish is closely tied to communal celebration — weddings, harvests, and family gatherings — where it is prepared in large quantities and eaten from a shared platter. The rougag absorbs the stew without dissolving — it becomes tender and flavour-soaked but holds its form. The long braise is what makes the dish: the lamb needs at least fifty minutes for the connective tissue to break down into the sauce. The chickpeas add body, and the cinnamon, cumin, and tomato give the broth its characteristic warm, slightly sweet depth.

Total time1h 25m

Active time25m

Servings4

DifficultyEasy

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

❄️

Can be frozen

Great for meal prep

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

600 g bone-in lamb shoulder or neck, cut into 4 cm pieces
400 g canned chickpeas (1 x 400 g can), rinsed and drained
4 medium tomatoes (about 400 g), roughly chopped
2 medium onions (about 300 g), finely diced
4 garlic cloves, finely minced
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cinnamon + 1/2 tsp ground black pepper
1 tsp fine sea salt
600 ml water or lamb stock
4 large sheets of rougag (Algerian flatbread) or large tortillas, torn into 5 cm pieces
30 g fresh coriander and flat-leaf parsley, roughly chopped (to garnish)

How to make it

1Heat the oil in a large heavy pot over medium-high heat, add the lamb in batches and sear for 4-5 minutes until browned on all sides.
2Add the onion and garlic and cook for 5 minutes until softened and golden.
3Stir in the cumin, coriander, paprika, cinnamon, salt, and pepper and cook for 1 minute until the spices smell toasted.
4Add the tomatoes and cook for 8-10 minutes, stirring occasionally, until they break down into a thick sauce.
5Pour in the water or stock, add the chickpeas, and bring to a boil; reduce the heat to low, cover, and simmer for 50-60 minutes until the lamb is completely tender and falling off the bone.
6Scatter the torn flatbread pieces over the bottom of a large serving dish and ladle the hot meat and sauce generously on top, pressing the bread down gently so it absorbs the liquid and softens — it should be soaked through but not dissolving.
7Garnish with the fresh coriander and parsley and serve immediately.