Algerian Chakhchoukha with Green Vegetables and Chickpeas

Ingredients

• ready-made msemen or chakhchoukha bread4 pieces
• cooked chickpeas200 g
• onions2
• zucchini2
• green bell peppers2
• fresh tomatoes3
• tomato paste2 tablespoons
• garlic3 cloves
• fresh cilantro1 bunch
• ground cumin1 teaspoon
• paprika1 teaspoon
• salt1 teaspoon
• black pepper1/2 teaspoon
• olive oil3 tablespoons
• water500 ml
• harissa (optional)1 teaspoon

Instructions

1. 1

   Crumble the msamen bread into irregular pieces (like chakhchoukha) and set aside.

2. 2

   In a large pot, sauté the chopped onions in olive oil with crushed garlic until translucent. Add the bell peppers cut into strips and the diced zucchini, then fry for 5 minutes.

3. 3

   Stir in the grated tomatoes, tomato paste, cumin, paprika, salt, and pepper. Mix well, then add the drained chickpeas and water. Cover and simmer over low heat for 20 minutes until the vegetables are tender.

4. 4

   At the end of cooking, stir in the chopped cilantro and harissa if using. Taste and adjust seasoning.

5. 5

   In a large dish, place the crumbled msemen pieces, then pour the vegetable sauce over them, mixing gently. Let rest for 5 minutes so the bread absorbs well.

6. 6

   Serve hot, accompanied by a little fresh cilantro and a drizzle of olive oil. It's a generous and comforting dish, perfect for a family dinner.