Chakhchoukha

Ingredients

Lamb or beef

1 pound, cubed

Flatbread

4 pieces, torn into small pieces

Chickpeas

1 can (15 oz), drained and rinsed

Carrots

2, sliced

Bell peppers

2, sliced (any color)

Tomatoes

3, diced

Tomato paste

2 tablespoons

Onions

1 large, chopped

Garlic

3 cloves, minced

Vegetable broth

3 cups

Harissa paste

2 tablespoons

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Cilantro

for garnish

Lemon

1, sliced

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and minced garlic, and sauté until softened and fragrant, about 5 minutes.
2. Add the cubed meat to the pot and cook until browned on all sides, approximately 5-7 minutes.
3. Stir in the diced tomatoes, tomato paste, cumin, paprika, harissa paste, salt, and pepper. Cook for an additional 3-4 minutes until the tomatoes begin to break down.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 45 minutes, or until the meat is tender.
5. While the meat is simmering, tear the flatbread into small pieces and place them in a large mixing bowl.
6. Once the meat is cooked, use a slotted spoon to remove it from the pot and set it aside. Transfer the cooked onions and tomato mixture to the bowl with the torn flatbread.
7. Pour the remaining sauce from the pot over the flatbread and let it soak for about 5 minutes until the bread is soft.
8. Using your hands, mix and knead the bread and sauce mixture until it forms a dough-like consistency.
9. Return the dough to the pot and add the drained chickpeas, sliced carrots, and bell peppers. Stir well to combine.
10. Cover the pot and let it simmer for another 10-15 minutes, or until the vegetables reach your desired tenderness.
11. To serve, place a generous layer of the bread mixture on a plate or shallow bowl. Top with the cooked meat and vegetables.
12. Garnish with freshly chopped cilantro and a lemon slice. Serve hot and enjoy the communal experience!