A specialty of Biskra in eastern Algeria, traditionally eaten in winter and especially popular as a warming, inexpensive street and home dish, often served for breakfast or Ramadan iftar (TasteAtlas: Dobara; African Food Network).
Warm, creamy beans give way to a jolt of raw garlic and chili from the salsa on top — earthy and fiery at once. Torn baguette soaked in the cumin-scented broth makes it irresistible on a cold night.
Crushing part of the legumes releases starch that thickens the broth into a velvety base, while the uncooked salsa keeps the chili and garlic sharp and aromatic instead of mellowing into the stew.
Variations
Chickpea-only, fava-bean-only, or a mix of both; some add raw chopped onion on top; spice level adjusted by harissa quantity.
On the Palate
Where Doubara Biskra sits in the Algerian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 110 min
Soak dried chickpeas and dried fava beans overnight, then drain.
- 280 min
Simmer the beans in plenty of water with a little salt until completely tender.
Watch outSimmer until a bean crushes to cream between your fingers — any firm center and the broth won't thicken right.
- 35 min
Lightly crush some of the cooked beans against the side of the pot to thicken the broth.
Watch outCrush just enough beans to cloud and thicken the broth while leaving plenty whole for texture.
- 45 min
Season the stew with cumin, garlic, harissa and olive oil and keep warm.
- 58 min
Make the salsa by mixing grated fresh tomato, finely chopped hot green pepper, garlic, cumin and a spoon of harissa.
Watch outKeep the salsa raw and just-mixed — the garlic and chili should smell sharp and bright, not cooked down.
- 63 min
Ladle the hot beans and their broth into deep bowls.
- 72 min
Spoon the raw chili-tomato salsa generously over each bowl.
- 82 min
Finish with a drizzle of olive oil and serve with warm crusty baguette.
