Algerian Chakhchoukha (Vegetable and Flatbread Stew)
Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil
- 1 onion , chopped
- 3 cloves garlic , minced
- Salt to taste
- Black pepper to taste
- 1 tbsp paprika
- 1 tbsp tomato paste
- 2 tomatoes , grated
- 2 cups dried chickpeas , soaked and drained
- Chile pepper (optional)
- Meat (e.g. lamb , beef , chicken ), cubed
- Water
- Rougag
Directions
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.
Serve hot.