Hearty Algerian Doubara with Chickpeas and Harissa
Algerian Doubara is a traditional, budget-friendly vegan stew made with fava beans and packed with bold, hearty flavor. It’s easy to make, though, like any good stew, it needs a little time. Perfect for chilly nights, it also stores beautifully and even in the freezer.
What Is Algerian Doubara?
Doubara (also spelled Dobara) is a spicy vegan stew from Biskra, Algeria, made with fava beans and sometimes chickpeas. Known for its bold flavor, it gets its heat from red chilies and harissa. Always meat-free, Doubara is a comforting, flavorful dish perfect for colder days.
What You Need For This Algerian Doubara Recipe
For the Bean Base: Dried fava beans and chickpeas are the hearty foundation of this stew. Soaked overnight, they cook until tender and creamy, soaking up all the flavor of the broth.
For the Flavor Base: Garlic, tomato paste, harissa, and warming spices create a bold, spiced foundation. A pinch of saffron adds depth, though it’s optional.
For the Sauce: Diced tomatoes and a splash of lemon juice bring brightness and balance to the rich, savory base, while olive oil helps everything come together smoothly.
Keesha’s Tips & Tricks
- Give it time: Most of the cook time goes into softening the fava beans, so I take that moment to prep toppings, start a side, or just catch up with whoever’s around.
- Swap the beans if needed: I’ve made this with just chickpeas, just fava beans, or other substitutes. Even lima or cannellini beans will do in a pinch.
- Adjust the heat: Doubara’s meant to bring the heat, but when I’ve got guests who like it milder, I go lighter on the chili or harissa.
Easy Algerian Doubara Variations
- Mild Version: Skip harissa and reduce chilies for a gentler heat.
- Extra Smoky: Add a pinch of smoked paprika or a dash of liquid smoke.
- Garlicky Doubara: Double the garlic for a bolder flavor.
- Olive Twist: Add chopped green or black olives for a briny edge.
How to Store Algerian Doubara
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave with a splash of water to loosen it up. It freezes well, too. Just let it cool completely before freezing in portions. Thaw overnight in the fridge and reheat as needed.
FAQs about Algerian Doubara
More Delicious Recipes
Love North African flavors? Try Libyan Shakshouka with spiced tomatoes and eggs, or Chicken Liver in Tomato Sauce. For another fava bean favorite, check out Egyptian Ful.
Algerian Doubara Recipe – Authentic Spicy Vegan Fava Bean Stew
Ingredients
- 2 cups dried chickpeas, soaked in water overnight
- 2 cups dried fava beans, soaked in water overnight
- 1 teaspoon cumin
- ¼ 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
Instructions
- Drain and rinse both the soaked chickpeas and fava beans under cold running water to remove any debris.
- In a large pot, combine the rinsed fava beans with enough fresh water to cover them. Add the cumin and a pinch of salt. Bring to a rolling boil, then reduce the heat and simmer for about 90 minutes, or until the beans are tender.
- While the fava beans are cooking, prepare the flavored base. In another large pot, heat the olive oil over medium heat. Add the garlic, chili peppers, tomato paste, harissa paste, saffron, paprika, and turmeric. Cook for a minute or two to release the aromatics' fragrances.
- Stir in the lemon juice, diced tomatoes, and the soaked, rinsed chickpeas. Add enough water to cover the ingredients. Mix well to blend the flavors. Bring to a boil, then reduce the heat, cover, and simmer for about 45-60 minutes, or until the chickpeas are tender. Check occasionally and add more water if necessary.
- Once the fava beans are cooked, drain them and add to the pot with the chickpeas. Stir to combine and adjust the seasoning with salt and pepper.
- Cook the mixture together for an additional 10-15 minutes, allowing the flavors to meld.
- Garnish with fresh spring onions and chopped parsley before serving.
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!