Algerian Doubara is a traditional vegan, budget-friendly fava bean stew that is loaded with hearty flavors. It is very easy to make, but like most stews, takes some time.
It is the perfect meal for cold winter months and makes the ideal meat-free dinner option! And, best of all, it stores incredibly well, even in the freezer!
Give this vegan stew a try, and let me know what you think about it in the comments below. And if there are any other dishes you are dying to try, feel free to drop some suggestions as well!
What Is Algerian Doubara?
Algerian Doubara, also commonly spelled “Dobara” is a traditional North African vegan dish made from primarily fava beans and chickpeas. It is packed with a variety of spices and aromatics that create a hearty meal or side dish.
If you take a look at the ingredients list, you will see it looks very similar to many Mediterranean dishes. That’s because Algeria, like most North African countries, has strong influences from different parts of the world. So, you’ll likely have most of these seasonings in your pantry already.
Algerian Doubara is originally from the Biskra region, which is why it can also sometimes be called “Doubara Biskra.”
Now, what makes this dish unique? First and foremost, it’s the use of fava beans. You can also add some chickpeas (like my recipe does today). But, it is traditionally made with only fava beans.
Another key feature is the spicy flavor. It’s not Doubara without adding a bunch of chilies. You can use any type that you’d like. But personally, I love using red bird’s eye chilis. They pack quite the punch. And I even added some harissa to add an even spicier undertone.
The heat makes this dish perfect for cold, chilly autumn evenings or icy winters.
And finally, this dish must never contain any meat. It’s supposed to be a budget meal and completely vegetarian or vegan. It’s part of what makes it unique. Unlike many African dishes, no variation contains meat.
What You Need For This Algerian Doubara Recipe
To start, you need fava beans and chickpeas for this recipe. I used dried beans and chickpeas instead of canned ones.
Once they have been soaked, you can drain them well under cold running water. This will remove any scummy water and debris.
The flavor base for this recipe is simple, but there are a couple of ingredients that you need. They include garlic, chili, tomato paste, harissa paste, saffron, paprika, and turmeric. As I said, these are all commonly found in Mediterranean cuisine, and most people have the majority of these ingredients in their pantries.
And finally, you need to add some lemon juice and diced tomatoes. The tomatoes add a little bit of tart, tangy flavor to the dish. It helps make the Doubara more savory, bulks it up, and creates a more balanced flavor profile.
Tips And Tricks To Make My Authentic Algerian Doubara Recipe
- This recipe takes some time to make. But, most of it is spent waiting for the fava beans to finish cooking. During that time, you can measure out and prepare the rest of the ingredients or make the main dish.
- You can replace the chickpeas with more fava beans if you’d like. And, even though it’s supposed to be a fava bean dish, you can replace the fava beans with chickpeas as well.
- Other suitable substitutes for fava beans include lime beans or cannellini beans. Neither of these is ideal, but I know some parts of the world don’t readily stock fava beans in any form.
- If this vegan fava bean stew is too spicy for you, you can always reduce the number of chilies and harissa paste.
- In the fridge, leftover Algerian Doubara can be stored inside an airtight container for not longer than 3 days. But keep in mind, beans get very stinky when stored for a while.
What can you serve with Algerian Doubara?
This spicy chickpea and fava bean stew is perfect with a slice of my famous Garlic Bread. But, really any type of flatbread will go well with this stew. It’s also quite delicious next to something meaty, like Slow Cooked Ribs or Baked Chicken Wings.
Is Dobara vegan?
As I’ve mentioned, this should be a vegan bean stew, and there are no traditional variations that contain any type of meat. But, when you eat it you’d be surprised as to how meaty the flavors actually are! This all comes from the combination of spices I used along with the beans and tomatoes.
What can I use instead of saffron?
Saffron is a hard-to-find and expensive ingredient. So, you can replace it with turmeric. For this recipe, you can add another teaspoon of turmeric. You can also take a look at this list of saffron alternatives and how to use them.
More Delicious Recipes
Algerian Doubara Recipe – Authentic Spicy Vegan Fava Bean Stew
- 2 cups dried chickpeas, soaked in water overnight
- 2 cups dried fava beans, soaked in water overnight
- 1 teaspoon cumin
- ½ cup olive oil
- 4 garlic cloves, chopped
- 4 chili peppers, chopped
- 2 tbsp tomato paste
- 1 tbsp harissa paste
- ½ tsp saffron
- 1 tsp paprika
- ½ tsp turmeric
- 1 lemon, juiced
- 2 large tomatoes, diced
- Salt and pepper to taste
- Spring onions and chopped parsley, for garnish
- Drain both the soaked chickpeas and fava beans. Rinse them well under cold running water to remove any debris.
- Then, add the drained and rinsed fava beans to a large pot filled with water. Add the cumin and a pinch of salt.
- Bring the fava beans to a rolling boil. Once boiling, reduce the heat and leave the beans to cook for about 90 minutes.
- When the fava beans are almost completely cooked, start making the flavored base of the dish.
- Heat 1/2 cup of olive oil in a large pot. Add the garlic, chili peppers, tomato paste, harissa paste, saffron, paprika, and turmeric.
- Allow the aromatics to cook for a minute or two so that they can become more fragrant.
- Next, add the lemon juice, diced tomatoes, and soaked rinsed chickpeas. Mix the ingredients well to ensure the flavors are blended together.
- Add more water if needed. Cover the pot and leave the chickpeas to cook for about 10 minutes.
- Adjust the seasoning after the chickpeas have been completely cooked.
- Once all of your elements are tender and cooked through, you can garnish the Doubara with fresh spring onion slices and chopped parsley.
We tried this omitting the extra chilis and it was delicious! We love your cultural cuisine and are eating our way through some of your recipes with our Amazing Africa homeschool curriculum. We have also tried your Libyan Shakshouka and are sharing your recipes with others on my blog. Thank you for the beautiful flavors you are sharing!