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.
A hearty, fiery bean stew of fava beans and chickpeas, spiced with cumin and chili. Doubara is a classic vegan dish from Biskra, Algeria.
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.
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.
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.
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.
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.
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.
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.
Cilantro is traditional, but parsley or mint can also be used (or a combination). Stir extra herbs into the salsa or sprinkle on top.
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.
Doubara is traditionally eaten with Khobz el-Dâr or crusty baguette. It also goes well with salads or pickles on the side. In Algeria, it’s often enjoyed for breakfast or suhoor (pre-dawn Ramadan meal) to warm up on a cold morning.
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.
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.
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.
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.
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.
| 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 |
Amount
