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Dobara (Algerian dobara): photo of the dish
Illustrative photo: Credits to Reda Kerbush / Wikimedia Commons — CC BY-SA 4.0, Wikimedia Commons
Soups

Dobara (Algerian dobara)

Dobara is a chickpea soup simmered with olive oil, garlic and cumin, often thickened and brightened with lemon. A rustic, filling dish, it is eaten hot at dinner, especially during Ramadan.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

390 kcal per serving

Protein
16.7 g
Carbohydrates
40.2 g
of which sugars
7.7 g
Fat
15 g
of which saturated fat
2 g
Fiber
11.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. The day before, soak the chickpeas in three times their volume of cold water for 12 hours, then drain them.
  2. Finely slice the onion and chop the garlic. Fry them in the olive oil for 5 minutes over medium heat until translucent.
  3. Add the cumin, paprika and a pinch of chilli, then the tomato purée and the grated tomato. Cook for 3 minutes, stirring.
  4. Add the drained chickpeas and the water, bring to the boil, then skim the surface.
  5. Cover and simmer gently for 1 hour 30, until the chickpeas are very tender and the soup has thickened.
  6. Off the heat, mash some of the chickpeas with a spoon to bind the soup, then adjust the seasoning with salt and pepper.
  7. Add the lemon juice and chopped coriander, then serve piping hot with bread.

Variations and tips

Quick version. Use 2 tins of cooked chickpeas (rinsed) and reduce the cooking time to 20 minutes.

With what's available here. Pitta bread works very well in place of the traditional flatbread.

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Original Ecomely recipe.