Chakhchoukha (Stewed Meat with Torn Flatbread)

 Ingredients:

• 500g lamb or beef (cut into cubes)
• 1 large onion (chopped)
• 2 tomatoes (chopped)
• 3 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 2 cups water
• Salt and pepper to taste
• 4 sheets of Rougag (Algerian flatbread) or use pita or naan bread as a substitute
• 1 cup chickpeas (soaked overnight or canned)
• 2 large potatoes (peeled and diced)
• 2 carrots (peeled and diced)
• 1 zucchini (diced)
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large pot. Add onions and garlic, and sauté until soft.
2. Add lamb or beef, and cook until browned on all sides.
3. Add tomatoes, cumin, paprika, turmeric, cinnamon, salt, and pepper. Stir to combine and cook for a few minutes.
4. Pour in water and bring to a boil. Reduce heat and simmer for 30 minutes.
5. Add chickpeas, potatoes, carrots, and zucchini. Cook for another 30 minutes until the meat is tender and the vegetables are cooked through.
6. Tear the Rougag bread into bite-sized pieces and place them on a serving dish.
7. Pour the meat stew over the torn bread and garnish with fresh cilantro.