Chakhchoukha de Biskra (Algerian Torn Flatbread in Spiced Chickpea & Tomato Broth) – Authentic Algeria Recipe

Ingredients for Chakhchoukha de Biskra (Algerian Torn Flatbread in Spiced Chickpea & Tomato Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) torn semolina rougeg flatbread, prepped into bite-sized pieces
• 1.5 cups cooked chickpeas, washed and trimmed
• 1 cup zucchini and carrots
• 1 medium onion and 3 cloves garlic, finely minced with Algerian ras el hanout
• 1.5 tbsp traditional Algeria seasoning (caraway-coriander tabel, harissa, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown torn semolina rougeg flatbread for 5 minutes.
2. Add minced onion, garlic, Algerian ras el hanout, and caraway-coriander tabel, harissa, garlic, stirring for 2 minutes until deeply aromatic.
3. Add cooked chickpeas and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in zucchini and carrots right before serving warm.