{"id":64066,"date":"2025-09-25T20:26:26","date_gmt":"2025-09-25T20:26:26","guid":{"rendered":"https:\/\/travelshelper.com\/?p=64066"},"modified":"2026-02-28T22:41:21","modified_gmt":"2026-02-28T22:41:21","slug":"doubara-ensopado-picante-argelino-de-gra%cc%83o-de-bico","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/pt\/world-of-food\/algerian-national-food\/doubara-spicy-algerian-chickpea-stew\/","title":{"rendered":"Doubara (Ensopado de gr\u00e3o-de-bico picante argelino)"},"content":{"rendered":"\t\t
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A hearty, fiery bean stew of fava beans and chickpeas, spiced with cumin and chili. Doubara is a classic vegan dish from Biskra, Algeria.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Doubara (Spicy Algerian Fava Bean & Chickpea Stew)<\/h2>Recipe by Travel S Helper<\/span>Course: Main, Stew<\/mark><\/span>Cuisine: Algerian (Biskra region)<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

60<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

350<\/p>kcal<\/span><\/div><\/div><\/div>

Doubara (also spelled Dobara) is a beloved Algerian stew from the oasis city of Biskra. It features creamy fava beans and chickpeas simmered with onion, garlic, and bold spices like cumin, paprika, and turmeric. What sets Doubara apart is the fresh chili-tomato salsa served on top: grated tomato, hot peppers, cilantro, and spices are blended into a fiery sauce. When ladled over the beans, the bright, acidic salsa mingles with the warm broth, creating a complex balance of flavors. Traditionally spooned onto slices of bread for breakfast or iftar, Doubara is hearty and vegan, showcasing the rustic, spicy flair of southern Algerian cuisine.<\/p>

Ingredients<\/h3>
  • <\/span>

    1 cup dried fava beans (broad beans)<\/strong>, soaked overnight and drained \u2013 the signature ingredient of Doubara, providing a creamy base when tender. (You can also use dried lima beans or frozen shelled fava as a substitute.<\/em>)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 cup dried chickpeas<\/strong>, soaked and drained (optional) \u2013 adds additional body and texture. (If omitted, simply double the fava beans or use more chickpeas.<\/em>)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 bay leaf<\/strong> \u2013 for subtle herbal aroma.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 cloves garlic<\/strong>, minced \u2013 pungent flavor (half goes into the stew, half into the salsa).<\/p><\/span><\/div><\/li>

  • <\/span>

    1 fresh chili pepper<\/strong> (such as serrano or green chili), seeded and chopped \u2013 for the spicy salsa; leave some seeds in for extra heat or omit for milder flavor.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 ripe tomato<\/strong>, grated or finely chopped \u2013 gives the salsa its fresh, tangy base.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc cup chopped fresh cilantro (coriander)<\/strong> \u2013 leafy green herb used in both the stew and salsa.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 teaspoons ground cumin<\/strong> \u2013 earthy, nutty spice essential to Algerian bean dishes.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 teaspoons ground coriander<\/strong> \u2013 citrusy, nutty note.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon sweet paprika<\/strong> \u2013 color and mild flavor.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon turmeric<\/strong> \u2013 warm color and subtle flavor.<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt<\/strong>, to taste \u2013 for seasoning.<\/p><\/span><\/div><\/li>

  • <\/span>

    Olive oil<\/strong> \u2013 for cooking; about 2 tablespoons.<\/p><\/span><\/div><\/li>

  • <\/span>

    Water<\/strong>, as needed \u2013 to cook the beans (about 4\u20135 cups).<\/p><\/span><\/div><\/li>

  • <\/span>

    For serving (garnish):<\/strong> Additional cilantro, chopped raw tomato, whole pickled chili peppers or pepperoncini, lemon wedges, and a drizzle of olive oil. These bright toppings are traditional for serving Doubara.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Soak and cook the beans:<\/strong> After soaking, drain the fava beans and chickpeas. In a large pot, cover them with fresh water and add the bay leaf. Bring to a boil, skimming any foam, then reduce heat and simmer, partially covered, until the beans are very tender, about 45\u201360 minutes. (Add more hot water if necessary to keep beans submerged.) Season with salt during the last 10 minutes of cooking.<\/p><\/li>

    • Prepare the salsa:<\/strong> While the beans cook, make the spicy salsa. In a blender or food processor, combine the grated tomato, chopped chili, half the garlic, cilantro, tomato paste (if using), paprika, turmeric, cumin, coriander, and a pinch of salt. Pulse or puree until smooth. Pour the mixture into a bowl and stir in about 2 tablespoons of olive oil; adjust salt as needed. This mixture should be fairly thick, like a chutney.<\/p><\/li>

    • Mix and serve:<\/strong> Drain the cooked beans (reserving some cooking liquid). Spoon warm beans into a serving bowl or into individual bowls. Immediately top the beans with several spoonfuls of the salsa; do not stir it in completely. The heat and tomato brightness should mingle with the beans as you eat. Garnish with extra chopped cilantro, slices of raw tomato, pickled peppers, and lemon wedges. Serve the stew with hearty bread on the side.<\/p><\/li>

    • <\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Consistency: Doubara is meant to be thick but still saucy. If the beans absorb too much liquid and the stew looks dry, just add a splash of the reserved cooking water before serving.<\/li>
      • Heat level: This stew is characteristically spicy. For milder taste, remove seeds from the chili or use a milder pepper. For even more heat, stir extra chili flakes or harissa into the salsa.<\/li>
      • Canned beans: You can use canned chickpeas or fava beans if short on time. Drain and rinse them, then skip the soaking step; cook until heated through with the onion and spices.<\/li>
      • Herbs: Cilantro is traditional, but parsley or mint can also be used (or a combination). Stir extra herbs into the salsa or sprinkle on top.<\/li>
      • Texture: Some recipes puree a portion of the beans back into the broth to thicken it further. If you prefer a smoother stew, mash a cup of the cooked beans and mix back in.<\/li>
      • Pairings: Doubara is traditionally eaten with Khobz el-D\u00e2r or crusty baguette. It also goes well with salads or pickles on the side. In Algeria, it\u2019s often enjoyed for breakfast or suhoor (pre-dawn Ramadan meal) to warm up on a cold morning.<\/li>
      • Storage: Doubara keeps well and flavors deepen overnight. Store covered in the fridge (see table below), and reheat on the stove or in the microwave, adding a bit of water if it thickens too much.<\/li><\/ul><\/div>