Chakhchoukha Ravioli Stew

Ingredients

What you’ll need

• 2 lb/900 g lamb shoulder or shanks
• 2 tbsp oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 tsp ras el hanout
• 1/2 tsp cumin
• 1/2 tsp cayenne
• 1 1/2 tsp salt
• 7 cups/1.65 L water
• 1 1/2 cups/250 g cooked chickpeas
• 3 carrots, chunked
• 2 turnips, chunked
• 2 zucchini, chunked
• 1 lb/450 g pumpkin, chunked
• 10-12 sheets rougag or very thin unleavened flatbread, torn

Method

How it comes together

1. 1

   Brown lamb in oil. Add onions, garlic, tomato paste, spices, and salt; cook 5 minutes. Add water and simmer 60 minutes.

2. 2

   Add chickpeas and firm vegetables. Add zucchini and pumpkin only for the final 20 minutes. Cook until lamb is tender and broth flavorful.

3. 3

   Steam torn rougag briefly over the stew or warm it in a covered dish.

4. 4

   Spread bread on a platter and ladle over enough red broth to soften it without flooding. Top with meat, chickpeas, and vegetables.