Name: Spicy Garlic Algerian Potato Stew (Chtitha Batata) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cut into thick wedges; 2 tbsp olive oil; 6 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tbsp sweet paprika; 1/2 tsp cayenne pepper; 1 cup canned chickpeas, drained and rinsed; 2 cups low-sodium vegetable broth; Salt and black pepper to taste; 2 tbsp fresh cilantro, chopped

This easy Algerian potato stew (Chtitha Batata) cooks in just 35 minutes and delivers a comforting, spicy garlic kick. Infused with a traditional fiery dersa spice paste, this hearty vegetarian dish is perfect for chilly nights. Serve it with warm crusty bread to scoop up every drop of the rich tomato sauce.

Instructions

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Prepare the garlic spice paste (dersa) by mixing the minced garlic, ground cumin, sweet paprika, cayenne pepper, and a pinch of salt with one tablespoon of water in a small bowl until a thick paste forms.

Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the prepared garlic spice paste and sauté for about 1 to 2 minutes until incredibly fragrant, being careful not to let the garlic burn.

Stir in the tomato paste and cook for another minute, letting it caramelize slightly and darken in color to enrich the stew's savory base.

Add the potato wedges and drained chickpeas to the pot, tossing them thoroughly to ensure every piece is well coated in the vibrant red spice mixture.

Pour in the vegetable broth, bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes until the potatoes are fork-tender.

Remove the lid and let the sauce simmer gently for an additional 5 minutes to thicken slightly. Season with salt and black pepper to taste, garnish with fresh chopped cilantro, and serve hot.