Dango (Omani-Style Chickpea Stew)

Name: Dango (Omani-Style Chickpea Stew)
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 tbsp unsalted butter, cut into 1″ pieces; 5 cloves garlic, finely chopped; 3/4 teaspoon Aleppo pepper; ¼ teaspoon sweet paprika; 3 (15 oz) cans chickpeas, undrained; 1/3 cup fresh lime juice (from 3 to 4 limes); 1 teaspoon ground sumac; 2 tablespoons olive oil, to serve; 1-2 large flatbreads or crusty bread, for serving

Dango is a rich and deeply satisfying chickpea stew that is a staple throughout Oman. This dish balances the earthy nuttiness of chickpeas with the bright, citrusy punch of lime and the complex, subtle heat of Aleppo pepper and sumac. Serve it hot with warm, crusty bread.

🌍Middle Eastern 🥗Vegetarian 🏷️Dango 🏷️Omani 🏷️Arabian peninsula Chickpeas

🏷️

Total

1h 20m

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

6 tbsp unsalted butter, cut into 1″ pieces
5 cloves garlic, finely chopped
3/4 teaspoon Aleppo pepper
¼ teaspoon sweet paprika
3 (15 oz) cans chickpeas, undrained
1/3 cup fresh lime juice (from 3 to 4 limes)
1 teaspoon ground sumac
2 tablespoons olive oil, to serve
1-2 large flatbreads or crusty bread, for serving

9 Ingredients

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Instructions

1
Place butter, garlic, Aleppo pepper, paprika, and ½ tsp ground black pepper in a Suvie pan. Place in the bottom zone of Suvie. Input settings and cook now. Suvie Cook Settings: Bottom Zone: Bake at 400°F for 10 minutes, Top Zone: None
2
Remove pan from Suvie. Stir in chickpeas, lime juice, and 1 tsp salt. Input settings and cook now. Suvie Cook Settings: Bottom Zone: Convection Bake at 400°F for 1 hour, Top Zone: None
3
Remove pan from Suvie. Stir in sumac. Season to taste with salt and pepper. Divide between bowls, drizzle with olive oil, and serve with warm bread on the side.