Herbaceous Algerian Chakhchoukha with Lamb and Chickpeas
A Hearty Algerian Feast
This traditional Algerian dish features tender lamb, flavorful chickpeas, and a medley of spices, creating a deeply satisfying meal rich in North African flavors.
- 3 h 30 min
- 6
- Intermediate
Ingredients
For the Lamb Stew
For the Chickpeas
For the Sauce
For the Flatbread Accompaniment
Preparation
Marinating the Lamb
Mix lamb with spices
In a bowl, mix the lamb pieces with cumin, coriander, paprika, cinnamon, salt, and pepper.
Marinate the lamb
Let the lamb marinate for 30 minutes to absorb the flavors.
Brown the lamb
In a large pot, heat olive oil over medium-high heat and brown the lamb pieces. Remove and set aside.
Preparing the Base
Sauté onion and garlic
In the same pot, add the chopped onion and garlic; sauté until golden and fragrant.
Pro Tip: Use fresh herbs for enhanced aroma and flavor.
Add tomato paste and tomatoes
Stir in tomato paste and diced tomatoes, letting it cook for about 5 minutes.
Add lamb and stock
Reintroduce the lamb, then add chicken stock and bring to a boil.
Important: Ensure the pot does not run dry by occasionally checking the liquid level.
Cooking Process
Simmering the Stew
Once boiling, reduce heat to low and let it simmer for 1.5 hours until the lamb becomes tender.
Integrating Chickpeas
Add chickpeas and bay leaf, simmering for an additional 30 minutes.
Final Touches
Stir in lemon juice, cilantro, and parsley just before serving for freshness.
Plating & Serving
Herbaceous Algerian Chakhchoukha with Lamb and Chickpeas
Herbaceous Algerian Chakhchoukha with Lamb and Chickpeas
Serve with Flatbread
Serve the hot chakhchoukha with a portion of flatbread brushed with melted butter on the side for an authentic presentation.