Soup
Dobara Biskra
About
A hearty, fiery chickpea and broad-bean soup from the desert oasis city of Biskra in southern Algeria, ladled over bread and eaten for breakfast or to break the fast.
Equipment
- Large pot
- Grater
- Small bowl
- Ladle
Ingredients
Dried chickpeas, soaked overnight1 cup
Dried split broad (fava) beans, soaked overnight1 cup
Onion1
Garlic4 cloves
Tomato paste2 tbsp
Ripe tomatoes, grated2
Ground cumin2 tsp
Sweet paprika1 tbsp
Harissa or chilli powder1 to 2 tsp
Caraway seeds, ground½ tsp
Olive oil4 tbsp
Fresh coriander1 bunch
Lemon1
Saltto taste
Waterabout 2 litres
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