Chakhchoukha

Ingredients

• 4 rougag (thin flatbreads), torn into pieces
• 1 1/2 lbs lamb, cut into pieces
• 1 onion, chopped
• 3 tomatoes, grated
• 3 tbsp tomato paste
• 1 tsp ras el hanout
• 1/2 tsp cinnamon
• 5 cups water
• 1 cup chickpeas, cooked

Instructions

1. 1Brown the lamb with onion in a large pot.
2. 2Stir in tomato paste, grated tomatoes, ras el hanout, and cinnamon, cooking 5 minutes.
3. 3Add water and simmer 40-45 minutes until the lamb is fork-tender, adding chickpeas in the last 15 minutes.
4. 4Tear the flatbread into small irregular pieces and spread on a large serving platter.
5. 5Ladle some of the hot broth over the torn bread to soften it, tossing gently.
6. 6Top with the lamb, chickpeas, and remaining sauce before serving.

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