Algerian Doubara Bean and Chickpea Bowl

Ingredients

• 1 can fava beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 ripe tomatoes, diced
• 1 tsp ground cumin
• 1 tsp ras el hanout
• 1/2 tsp chili flakes or 1 tsp harissa
• 1 cup vegetable stock or water
• 4 pieces warm flatbread
• 1 lemon, cut into wedges
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat 1 tablespoon of the oil in a saucepan over medium heat and cook the onion with a pinch of salt for 6 minutes, until soft and translucent.
2. Add the garlic, cumin, ras el hanout, and chili and stir for 30 seconds, until the spices smell toasted rather than dusty.
3. Add the diced tomatoes and cook for 6 to 8 minutes, pressing them down with a spoon, until they collapse and the mixture turns jammy.
4. Add the fava beans, chickpeas, stock, and salt. Simmer for 15 minutes, until the beans are very soft and the broth has reduced to a thick, spoonable sauce.
5. Crush about a third of the beans against the side of the pan with a wooden spoon and stir them back in. Their starch is what thickens doubara without any flour.
6. Taste and adjust: it should be warmly spiced, salty, and sharp. Add more harissa for heat and a squeeze of lemon for lift.
7. Warm the flatbread in a dry pan for 20 seconds a side, then tear it into the bottom of each bowl.
8. Ladle the hot beans and broth over the bread, drizzle generously with the remaining olive oil, and finish with the cilantro and lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.