Top 10 FKK (Nudist Beaches) in Greece
Greece is a popular destination for those seeking a more liberated beach vacation, thanks to its abundance of coastal treasures and world-famous historical sites, fascinating…
A hearty, fiery bean stew of fava beans and chickpeas, spiced with cumin and chili. Doubara is a classic vegan dish from Biskra, Algeria.
4
servings20
minutes60
minutes350
kcalDoubara (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.
1 cup dried fava beans (broad beans), soaked overnight and drained – 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.)
1 cup dried chickpeas, soaked and drained (optional) – adds additional body and texture. (If omitted, simply double the fava beans or use more chickpeas.)
1 bay leaf – for subtle herbal aroma.
2 cloves garlic, minced – pungent flavor (half goes into the stew, half into the salsa).
1 fresh chili pepper (such as serrano or green chili), seeded and chopped – for the spicy salsa; leave some seeds in for extra heat or omit for milder flavor.
1 ripe tomato, grated or finely chopped – gives the salsa its fresh, tangy base.
¼ cup chopped fresh cilantro (coriander) – leafy green herb used in both the stew and salsa.
2 teaspoons ground cumin – earthy, nutty spice essential to Algerian bean dishes.
2 teaspoons ground coriander – citrusy, nutty note.
1 teaspoon sweet paprika – color and mild flavor.
1 teaspoon turmeric – warm color and subtle flavor.
Salt, to taste – for seasoning.
Olive oil – for cooking; about 2 tablespoons.
Water, as needed – to cook the beans (about 4–5 cups).
For serving (garnish): 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.
Soak and cook the beans: 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 45–60 minutes. (Add more hot water if necessary to keep beans submerged.) Season with salt during the last 10 minutes of cooking.
Prepare the salsa: 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.
Mix and serve: 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.
Nutrient | Amount |
Calories | ~350 kcal |
Total Fat | 7 g |
– Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | ~550 mg |
Total Carbohydrate | 50 g |
– Dietary Fiber | 15 g |
– Sugars | 3 g |
Protein | 18 g |
Allergens: Contains legumes (fava beans and chickpeas). Generally gluten-free, as no wheat is used.
Q: What are fava beans (ful)?
A: Fava beans (also called broad beans or ful) are flat, green legumes common in North Africa and the Middle East. They have a buttery texture when cooked. In Doubara, they can be dried and soaked or sometimes found fresh. If unavailable, you can substitute an equal amount of chickpeas or white beans, though the taste will vary.
Q: Why is Doubara spicy and served cold?
A: Doubara originated in Biskra’s hot climate. The bright, raw-style salsa on top brings heat and freshness. The stew itself may be served at room temperature or warm. The mixture of cold salsa and warm beans gives a characteristic contrast of temperatures.
Q: Can I make Doubara without soaking beans overnight?
A: If you’re in a hurry, use canned chickpeas and precooked fava beans. Otherwise, quick-soak the beans by boiling them for 5 minutes and then letting them sit, covered, for an hour before cooking. This speeds up the process.
Q: How should I store leftover Doubara?
A: Cool it quickly and refrigerate in a sealed container for up to 4 days (it may thicken, so thin with water when reheating). You can also freeze Doubara for up to 3 months. Thaw overnight in the fridge before warming it gently on the stove.
Greece is a popular destination for those seeking a more liberated beach vacation, thanks to its abundance of coastal treasures and world-famous historical sites, fascinating…
France is recognized for its significant cultural heritage, exceptional cuisine, and attractive landscapes, making it the most visited country in the world. From seeing old…
Boat travel—especially on a cruise—offers a distinctive and all-inclusive vacation. Still, there are benefits and drawbacks to take into account, much as with any kind…
Examining their historical significance, cultural impact, and irresistible appeal, the article explores the most revered spiritual sites around the world. From ancient buildings to amazing…
Lisbon is a city on Portugal's coast that skillfully combines modern ideas with old world appeal. Lisbon is a world center for street art although…
