This dish is prepared with chickpeas or dried Fava beans or both. I am sharing a recipe of a chickpea Dobara with my own touch. What I love about this dish is the adding of fresh ingredients to the cooked chickpeas at serving, such as adding fresh tomatoes, cilantro, garlic, and so many other ingredients.
Dobara is served with a crunchy French baguette or any other type of bread. It’s an excellent Algerian spicy dish that is filled with flavors.
🇩🇿 Algerian Spicy Dish from the region of Biskra called Dobara
Ingredients
To cook the chickpeas
- 2 cups chickpeas soaked overnight then rinsed
- 1 small onion, chopped
- 2 cloves garlic
- 1 bay leaf
- 1 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tsp coriander powder
- 1 tsp cumin
- 1 tbsp Olive oil
For the Salsa
- 1 medium tomato, grated
- 1 Serrano pepper, seeded
- 1/4 bunch cilantro, chopped
- 6 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp tomato paste
- 1 tbsp paprika
- 1/2 tbsp Harissa
For serving
- 1 medium tomato, grated
- Whole pepperoncini or any other pickled peppers
- 1/4 bunch cilantro, chopped
- 1 lemon, sliced
- 1 Serrano pepper, cut small
- Olive oil
Instructions
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First of all, cook the chickpeas.
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In a saucepan over medium high heat, put the chopped onion with 2 minced garlic.
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Add bay leaf and chickpeas.
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Add salt, pepper, cumin powder , coriander and olive oil.
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Let cook for about a minute, then add hot or boiled water (about 4 cups for now).
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Bring to a boil then reduce the heat to medium low and let cook for about 30 to 45 minutes or until the chickpeas are cooked. You may need to add boiled water during cooking.
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In meantime, prepare the salsa.
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In a food processor, put the grated tomato, Serrano pepper, the chopped cilantro and garlic cloves. Process everything for few seconds.
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Put this mixture in a bowl.
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Add tomato paste, Harissa, paprika, salt, coriander, cumin, black pepper and mix well.
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Add about 4 to 5 tablespoons olive oil and mix it all together. Set aside.
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Once the chickpeas are cooked and the liquid is reduced, it’s time to serve.
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Put 2 or 3 ladles of chickpeas with its liquid in a serving dish.
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Add 1 tablespoon or more of the salsa and mix well.
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Add some of the grated fresh tomato on top.
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Add some of the Serrano pepper.
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Add some of the chopped cilantro.
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Top the dish with pickled pepper( I have used whole peperroncini, that’s what I have in hands).
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Add lemon slices.
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Drizzle some olive oil to your liking.
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Enjoy this dish with your favorite bread.
Recipe Notes
- You can use any type of hot peppers.
- You can use pickled peppers that you have in hands.
- You don’t have to grate the tomatoes at serving, you can just cut them small.
- You can add more or less of the ingredients to your liking.
- If you don’t have Harissa paste, you can leave it out or use chili powder.