Algerian Chakhchoukha (vegetable and Flatbread Stew)

Ingredients

• to taste olive oil
• 1 onion
• 3 cloves garlic
• 1 tbsp paprika
• 1 tbsp tomato paste
• 2 tomatoes
• 2 cups chickpeas, soaked and drained
• to taste meat
• to taste water
• to taste rougag

Steps

1. Heat some olive oil in a saucepan over medium heat.
2. Add the onion, garlic, salt, pepper, paprika, and tomato paste.
3. Cook for 5 minutes.
4. Add the tomato, chickpeas, and chili pepper.
5. Cook for 10–15 minutes.
6. Add the meat and enough boiling water to slightly cover everything.
7. Let the mixture cook for approximately 45 minutes, or until the meat and chickpeas are cooked and the sauce is thick.
8. Rip the sheets of rougag with your hands into tiny pieces.
9. Place them in the top of a steamer and steam for 5 minutes.
10. Remove and set aside.
11. Adjust the seasoning of the stew, adding salt if necessary.
12. Place the meat and vegetables over the rougag in a dish.
13. Pour the sauce on top.
14. Serve hot.