Main Course · Dinner · African ·

Herbaceous Algerian Chakhchoukha with Lamb and Chickpeas

Name: Herbaceous Algerian Chakhchoukha with Lamb and Chickpeas
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 2 lbs lamb shoulder, cut into medium pieces; 2 tbsp olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; ½ tsp ground cinnamon; Salt and pepper, to taste; 2 cups canned chickpeas, drained and rinsed; 1 bay leaf; 1 quart chicken stock; 2 tbsp tomato paste; 3 tomatoes, diced; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 1 lemon, juiced; 4 flatbreads, warmed; 2 tbsp butter, melted

This traditional Algerian dish features tender lamb, flavorful chickpeas, and a medley of spices, creating a deeply satisfying meal rich in North African flavors.

4.8(264 reviews)

·By Ethan Brooks·January 15, 2026

Herbaceous Algerian Chakhchoukha with Lamb and Chickpeas — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Stew

For the Chickpeas

For the Sauce

For the Flatbread Accompaniment

Nutrition

Per serving

Calories: 605 kcal
Protein: 41.16 g
Carbs: 44.4 g
Fat: 31.2 g
Fiber: 6 g

Whole recipe

Total

Calories: 3632 kcal
Protein: 246.95 g
Carbs: 266.4 g
Fat: 187.2 g
Fiber: 36 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs lamb shoulder cut into medium pieces	1620	184	0	108	0
2 tbsp olive oil	238	0	0	27	0
1 large onion finely chopped	60	1.5	14	0.2	3
4 cloves garlic minced	18	0.8	4	0	0.4
2 tsp ground cumin	16	0.8	2.6	0.9	0.8
1 tsp ground coriander	5	0.2	1	0.2	0.7
1 tsp paprika	6	0.3	1.2	0.3	0.7
½ tsp ground cinnamon	3	0.05	1	0	0.7
Salt and pepper to taste	0	0	0	0	0
2 cups canned chickpeas drained and rinsed	482	24	78	8	16
1 bay leaf	0	0	0	0	0
1 quart chicken stock	60	6	2	3	0
2 tbsp tomato paste	30	1.5	7	0.1	1
3 tomatoes diced	66	3	15	0.6	5
2 tbsp fresh cilantro chopped	1	0.1	0.2	0	0.1
2 tbsp fresh parsley chopped	2	0.3	0.4	0	0.3
1 lemon juiced	12	0.2	4	0.1	0.3
4 flatbreads warmed	800	24	136	16	8
2 tbsp butter melted	204	0.2	0	23	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Mix lamb with spices
In a bowl, mix the lamb pieces with cumin, coriander, paprika, cinnamon, salt, and pepper.
2
Marinate the lamb
Let the lamb marinate for 30 minutes to absorb the flavors.
3
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

1
Sauté onion and garlic
In the same pot, add the chopped onion and garlic; sauté until golden and fragrant.
Tip: Pro Tip: Use fresh herbs for enhanced aroma and flavor.
2
Add tomato paste and tomatoes
Stir in tomato paste and diced tomatoes, letting it cook for about 5 minutes.
3
Add lamb and stock
Reintroduce the lamb, then add chicken stock and bring to a boil.
Tip: Important: Ensure the pot does not run dry by occasionally checking the liquid level.

How to Make Herbaceous Algerian Chakhchoukha with Lamb and Chickpeas

Total time: 4 h 40 min · Yields 6 servings

1
Simmering the Stew
Once boiling, reduce heat to low and let it simmer for 1.5 hours until the lamb becomes tender.
2
Integrating Chickpeas
Add chickpeas and bay leaf, simmering for an additional 30 minutes.
3
Final Touches
Stir in lemon juice, cilantro, and parsley just before serving for freshness.