Rougaille

Prepare the Meat (if using)

Heat the vegetable oil in a large pot or skillet over medium-high heat.

Add the chopped onion and garlic and cook until softened.

Add the meat pieces and cook until browned.

Stir in the ground cumin, ground coriander, paprika, turmeric, salt, and black pepper.

Add a splash of water or broth if needed, and cook until the meat is cooked through and tender.

Prepare the Rougaille Sauce

In a separate large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped red and green bell peppers and cook until they start to soften.

Stir in the diced tomatoes and tomato paste, and cook for a few minutes.

Add the ground cumin, ground coriander, turmeric, paprika, dried thyme, bay leaf, and sugar.

Pour in the water or chicken broth and bring to a simmer.

Reduce the heat to low and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Combine and Serve

If using meat, add the cooked meat to the rougaille sauce and mix well.

Simmer for an additional 10 minutes to combine flavors.

Adjust seasoning with salt and black pepper if needed.

Garnish with fresh parsley before serving.