Dobara Biskra – Spicy chickpeas and broad Beans dish

  • Servings: 2 or 3

Dobara is a spicy and tanguy soup-like dish that can be eaten at room temperature, or hot (in winter). It originated in Biskra, a town located in North East of Algeria (at the beginning of the Sahara desert).

Dobara is a delicious and a quite nutritious vegetarian meal! My daughter in law introduced me to this dish sometime ago and since then I have prepared it numerous times.

It can be made with chickpeas only but the original recipe includes also broad beans (dry or green), and in some parts of Algeria they add white or red beans.


  • 3 cups of cooked & hot chickpeas
  • 2 cups of cooked & hot broad beans
  • 4 garlic cloves, finely mashed
  • 1 flat tbsp of tomato paste
  • 1 tsp of cumin and 1/2 tsp of harissa
  • 1 fresh red or green chili, finely chopped - or to taste
  • 3 tomatoes : 2 grated and 1 finely chopped
  • Juice of 1 lemon or to taste + 1 lemon cut in quarters (optional)
  • 1 handful of fresh parsley, finely chopped
  • Few sprigs of coriander, chopped
  • pepper and salt, to taste
  • Pickled chilies (optional)


Step 1

In a bowl, mix the cooked chickpeas and broad beans (heat them if they were cooked in advance for a better absorption of the seasonings) with the tomato paste, the grated and chopped tomatoes then add all the other ingredients except the coriander and the pickled chilies.

Step 2

Taste and adjust the seasonings if needed then sprinkle the chopped coriander on top. Decorate with the pickled chilies and the lemon quarters, for added sourness and/or heat.

Step 3

Serve it with crusty bread and some spring onions if eaten as a main dish.

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