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–+ servings

Algerian Spicy Dish from the region of Biskra called Dobara

LDS’s Mom
If you love spicy food this Algerian dish is definitely for you! It is a great dinner option if you are going to have some friends or family over, and have no idea what to make. It is a delicious recipe that is simple to make and won't cost you an arm or leg. Try out this Algerian Doubara recipe, you will love it!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Algerian
Servings 3

Ingredients
  

  • 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
  • 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
  • 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
 

  • First of all, cook the chickpeas.
  • In a saucepan over medium high heat, put the chopped onion with 2 minced garlic.
  • Add bay leaf and chickpeas.
  • Add salt, pepper, cumin powder , coriander and olive oil.
  • Let cook for about a minute, then add hot or boiled water (about 4 cups for now).
  • 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.
  • In meantime, prepare the salsa.
  • In a food processor, put the grated tomato, Serrano pepper, the chopped cilantro and garlic cloves. Process everything for few seconds.
  • Put this mixture in a bowl.
  • Add tomato paste, Harissa, paprika, salt, coriander, cumin, black pepper and mix well.
  • Add about 4 to 5 tablespoons olive oil and mix it all together. Set aside.
  • Once the chickpeas are cooked and the liquid is reduced, it’s time to serve.
  • Put 2 or 3 ladles of chickpeas with its liquid in a serving dish.
  • Add 1 tablespoon or more of the salsa and mix well.
  • Add some of the grated fresh tomato on top.
  • Add some of the Serrano pepper.
  • Add some of the chopped cilantro.
  • Top the dish with pickled pepper( I have used whole peperroncini, that’s what I have in hands).
  • Add lemon slices.
  • Drizzle some olive oil to your liking.
  • Enjoy this dish with your favorite bread.

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.
Tried this recipe?Let us know how it was!