Algeria | Stew

Dobara Biskra

Name: Dobara Biskra
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Algeria, North Africa
Ingredients: 1½ cups dried chickpeas, soaked overnight; 1 cup dried fava beans, soaked overnight; 8 cups water; 4 cloves garlic, crushed; 2 tbsp harissa; 2 tsp ground cumin; 3 tbsp olive oil; 1 whole lemon, juiced; ½ cup cilantro, chopped; salt, to taste

Biskra-style chickpea and fava bean stew dressed with garlic, cumin, harissa, lemon, olive oil, and cilantro.

Country

Algeria

Region

North Africa

Time

110 min

Serves

Level

easy

Start cooking Explore Algeria recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 6 servings

Stew

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Algeria

4 steps 20 min prep 90 min cook (check method) 110 min total easy

Cook the beans

Simmer soaked chickpeas and fava beans in water until very tender.

bean simmer 75:00

Thicken the broth

Mash a cup of beans against the pot and stir them back in to make the stew creamy.

thicken 05:00

Season boldly

Stir in garlic, harissa, cumin, olive oil, lemon juice, and salt while the beans are hot.

season 07:00

Rest and serve

Let the stew stand briefly, then finish with cilantro and more chili if desired.

rest 05:00

Some versions use only chickpeas, while Biskra-style bowls often mix chickpeas and fava beans with a generous cumin and chili finish.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for street-food lunches, winter bowls, and simple vegan meals.. Plan on a easy cook. Allow about 110 minutes total.

What to serve alongside it

Khobz, extra harissa, preserved lemon, or chopped fresh onion.

Regional lane

Algeria national table. A structured Algeria dish in the AfroKitchen archive.

Chef watch-outs

Stopping the base before the pepper, onion, or spice edge has mellowed.
Thinning the pot before the body of the soup or stew has developed.
Rushing the rest or fermentation period.

How you know it is ready

The sauce should coat the spoon and taste rounded, not watery or raw.
The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Dobara Biskra recipe from Algeria — Dobara Biskra finished dish

Chef board

Build the table around Dobara Biskra

Khobz, extra harissa, preserved lemon, or chopped fresh onion.

Best route from here

Algeria national table

Collections to keep cooking

Vegetarian African Classics

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