Doubara Biskra – A spicy chickpea soup from Biskra, Algeria.
The name doubara comes from the arabic word دبر dabara which means concoct.
This famous dish is said to have been created when a husband brought home an unexpected guest and the wife had only these humble ingredients; chickpeas, broad beans, tomatoes, spices and no meat which is still the case in many homes in Algeria today as meat is expensive. The wife managed to concoct this tasty dish that the guest praised and thus became a much-loved speciality of the Biskra region and has even spread to neighbouring Tunisia.
Doubara also spelt Dobara is often eaten during winter in Algeria as the spiciness of the dish keeps you warm but you can adjust the spiciness according to your taste buds (throw in a few chillies if you love the heat) and enjoy anytime of the year. While this version has only chickpeas you can use broad beans or a mix of both, it’s really that simple and delicious.
A spicy chickpea soup from Biskra, Algeria
- 150 grams dry organic chickpeas, soaked overnight
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 tablespoon plus 1/2 teaspoon ground cumin, divided
- 1/2 tablespoon tomato paste
- 1/2 teaspoon paprika
- fine sea salt and black pepper, to taste
- harissa or hot pepper sauce, to taste (for me 1/2 tablespoon)
- 2 salad tomatoes, cut into chunks
- to garnish:
- drizzle of olive oil
- spring onion, chopped *optional
- small bunch coriander or parsley, chopped
- Drain and rinse the chickpeas then put in a pot with 1/2 tablespoon cumin, cover with water bring to boil reduce heat to low, cover and cook for 2 hours or until soft.
- Once chickpeas have cooked, in a separate pan over medium-low heat put oil, garlic, tomato paste, harissa, cumin, paprika, season and cook for minute or two until fragrant, add chickpeas and enough of the chickpea water to cover chickpeas, add in fresh tomato, cover and allow to cook for 10 minutes. Check seasoning / spice level, adjust accordingly and serve garnished with spring onion, fresh herbs and a drizzle of olive oil.
If you prefer to use tinned you will need 1 1/2 tins, drained and rinsed. The dish is often made with broad beans as well as chickpeas, feel free to use either or a mixture of both (cooking time may vary)