Algerian
Dobara
Dobara is a fiery, brothy chickpea and fava bean stew from Biskra, served hot with cumin, garlic, harissa, lemon, and a generous gloss of olive oil. It is rustic and comforting, with soft legumes soaking up the sharp, spicy dersa.
Ingredients
- Dried chickpeas3/4 cup
- Dried split fava beans1/3 cup
- Garlic cloves3
- Harissa1 to 2 tbsp
- Ground cumin2 tsp
- Sweet paprika1 tsp
- Ground coriander1/2 tsp
- Saltto taste
- Extra-virgin olive oil3 tbsp
- Fresh lemon juice2 tbsp
- Fresh coriander or parsley, chopped2 tbsp
- Green chili, finely chopped1 small
- Crusty Algerian bread, for servingas needed
Method
- Soak the chickpeas overnight in plenty of cold water, then drain and rinse them.
- Rinse the split fava beans and soak them separately for 1 hour, then drain.
- Put the chickpeas in a pot with enough fresh water to cover by about 5 cm and bring to a boil.
- Skim off any foam, lower the heat, and simmer for 45 minutes until the chickpeas begin to soften.
- Add the split fava beans and continue simmering for 30 to 40 minutes, until both legumes are tender and the broth is slightly thick.
- Mash the garlic with a pinch of salt in a mortar, then work in the harissa, cumin, paprika, ground coriander, and 1 tablespoon of olive oil to make a dersa paste.
- Stir the dersa into the hot legumes with enough cooking broth to keep the dobara loose and soupy.
- Simmer for 10 minutes so the garlic and spices perfume the broth, then taste and adjust the salt, harissa, and cumin.
- Remove from the heat and stir in the lemon juice.
- Ladle into warm bowls and finish with the remaining olive oil, chopped coriander or parsley, and green chili.
- Serve immediately with bread for dipping into the spicy broth.
Common questions
Can I substitute canned chickpeas or canned fava beans for dried beans in dobara?
Yes, but the texture will be softer and the broth less starchy. Use about 2 to 2 1/2 cups canned chickpeas and the same amount of canned fava beans, adding them near the end just long enough to heat through.
How long does dobara take if I soak the beans properly?
Plan on about 12 to 18 hours for soaking the chickpeas, 1 hour for the fava beans, then 1 hour 20 minutes to 2 hours of simmering. Total time is mostly hands-off, but beans can vary.
What are the most common mistakes when making dobara?
The biggest mistakes are undercooking the beans, adding the harissa too early on high heat, and making the broth too thick. Keep enough liquid in the pot, simmer gently, and add lemon and herbs only at the end.
How should I store leftover dobara, and does it thicken overnight?
Store it covered in the fridge for up to 4 days. It will thicken as it sits, so loosen it with a splash of water or broth when reheating. Reheat gently to avoid breaking the beans.
What is the best way to serve dobara?
Serve it hot in bowls with crusty Algerian bread for scooping. Finish with chopped coriander or parsley, a drizzle of olive oil, and extra lemon or chopped chili if you want more brightness and heat.