Go Back

Dobara (Algerian Chickpea and Broad Bean Stew)

Big, bold flavors and a pot full of comfort come together in this hearty Dobara. Packed with tender chickpeas, creamy broad beans, warming spices, and a rich tomato base, this stew feels deeply satisfying and perfect for sharing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Calories: 482
Ingredients Method Notes

Ingredients
  

  • 2 cups dried chickpeas soaked in water overnight
  • 2 cups dried fava beans soaked in water overnight
  • 1 teaspoon cumin
  • 1/4 cup olive oil
  • 4 cloves garlic chopped
  • 4 chili peppers chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa paste
  • 1/2 teaspoon saffron
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 lemon juiced
  • 2 large tomatoes diced
  • salt to taste
  • pepper to taste
  • spring onions for garnish
  • chopped parsley for garnish

Method
 

  1. Drain and rinse the soaked chickpeas and fava beans under cold running water.
  2. Combine the rinsed fava beans with enough fresh water to cover them in a large pot.
  3. Add the cumin and a pinch of salt to the fava beans.
  4. Bring the fava beans to a rolling boil, then reduce the heat and simmer for about 90 minutes until tender.
  5. Heat the olive oil over medium heat in another large pot.
  6. Add the garlic, chili peppers, tomato paste, harissa paste, saffron, paprika, and turmeric.
  7. Cook briefly to release the aromatics' fragrances.
  8. Stir in the lemon juice, diced tomatoes, and soaked chickpeas.
  9. Add enough water to cover the ingredients and mix well.
  10. Bring the chickpea mixture to a boil, then reduce the heat, cover, and simmer for 45 to 60 minutes until the chickpeas are tender.
  11. Check occasionally and add more water if necessary.
  12. Drain the cooked fava beans and add them to the pot with the chickpeas.
  13. Stir to combine and adjust the seasoning with salt and pepper.
  14. Cook the stew for an additional 10 to 15 minutes to allow the flavors to meld.
  15. Garnish with spring onions and chopped parsley before serving.

Notes

Store leftover Dobara in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Serve with warm crusty bread, steamed rice, or a simple green salad for a comforting meal.