Rougag with Meat and Chickpea Tomato Stew

Introduction

The stew starts with onion, garlic, paprika, tomato paste, and grated tomatoes, then cooks down with chickpeas and meat until the sauce is thick enough to coat the rougag. Steaming the torn rougag for 5 minutes keeps it tender without turning it heavy. You can serve this as a main dish for 6, and it fits well when you want a substantial meal built from pantry ingredients plus meat.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6

Ingredients

Olive oil

1 onion, chopped

3 cloves garlic, minced

Salt to taste

Black pepper to taste

1 tbsp paprika

1 tbsp tomato paste

2 tomatoes, grated

2 cups dried chickpeas, soaked and drained

Chile pepper (optional)

Meat (e.g. lamb, beef, chicken), cubed

Water

Rougag

Instructions

Heat some olive oil in a saucepan over medium heat.

Add the onion, garlic, salt, pepper, paprika, and tomato paste, and cook for 5 minutes.

Add the tomato, chickpeas, and chili pepper, and cook for 10-15 minutes.

Add the meat and enough boiling water to slightly cover everything. Let the mixture cook for approximately 45 minutes, or until the meat and chickpeas are cooked and the sauce is thick.

Rip the sheets of rougag with your hands into tiny pieces. Place them in the top of a steamer and steam for 5 minutes, then remove and set aside.

Adjust the seasoning of the stew, adding salt if necessary.

Place the meat and vegetables over the rougag in a dish, and pour the sauce on top.

Serve hot.

Variations

• Change the meat to lamb if you want a richer stew with more body in the sauce. Beef gives a firmer bite, while chicken makes the dish lighter.
• Leave out the Chile pepper for a milder version. You still get warmth from the paprika, but the heat level stays low.
• Replace the 2 tomatoes, grated, with about 1 cup canned crushed tomatoes if fresh tomatoes are weak or out of season. The sauce will be a little smoother and slightly less bright.
• Replace the 2 cups dried chickpeas, soaked and drained, with cooked chickpeas if you need a shorter cooking process. The stew finishes faster, but the chickpeas will be softer and less brothy.
• If you cannot get rougag, use a thin layered flatbread and steam it the same way. The base will be a little less delicate but still absorbs the sauce well.

Tips for Success

• Grate the 2 tomatoes over a bowl so you keep all the juice; that liquid helps build the sauce.
• Add enough boiling water to slightly cover the meat and chickpeas, not drown them, or the stew will stay thin.
• Cook the meat until it gives easily with a fork and the chickpeas are tender all the way through, not chalky in the center.
• Tear the rougag into very small pieces so the sauce spreads evenly instead of leaving dry patches.
• Taste again after the 45-minute cook, because the salt level changes as the sauce reduces.

Storage and Reheating

Store the stew and rougag separately if possible. Keep the stew in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months; keep the rougag in an airtight container in the fridge for up to 1 day.

Reheat the stew on the stovetop over medium-low heat with a small splash of water until hot, about 8 to 10 minutes, or microwave it covered in short intervals, stirring between each. Re-steam the rougag for 2 to 3 minutes if you can; otherwise microwave it covered with a damp paper towel for 20 to 30 seconds. If you store the dish assembled, it will keep for 1 day in the fridge, but the rougag will soften further.

FAQ

Can you use canned chickpeas instead of soaked dried chickpeas?

Yes. Use cooked chickpeas and shorten the simmer after adding the tomato to about 5 minutes, then cook just until the meat is tender and the sauce thickens.

Which meat should you choose for this dish?

Lamb gives you a deeper, richer stew, beef stays a little firmer, and chicken makes the dish lighter. Cut whichever meat you use into even cubes so it cooks at the same rate.

How small should you tear the rougag?

Tear it into small bite-size pieces so the sauce can coat it evenly. Large pieces stay dry in spots and make serving less tidy.

Can you make the stew ahead of time?

Yes. The stew holds well and often tastes more settled the next day, but steam the rougag close to serving so it keeps the right texture.