Dango (Omani-Style Chickpea Stew)

Name: Dango: Omani Chickpea Stew with Lime & Sumac
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 an Omani chickpea stew that combines buttery, tender chickpeas with the bright acidity of fresh lime juice, warm Aleppo pepper, and tangy sumac. It's a deeply satisfying, aromatic dish traditionally served hot with 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

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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.

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Tips & Notes

Pro tips

Melt butter slowly over medium heat before adding garlic and spices—this prevents burning and allows the flavors to bloom fully into the oil.
Don't drain the canned chickpeas; the starchy liquid thickens the stew naturally and adds body without flour.
Add lime juice at the end and taste as you go—the acidity should be bright but not overpowering; adjust to your preference.
Finish with a drizzle of good olive oil and a sprinkle of sumac just before serving for visual appeal and a fresh citrus lift.

Substitutions

Aleppo pepper → cayenne pepper or paprika with red pepper flakes (adjust to taste for heat level)
Fresh lime juice → lemon juice (slightly less tart; use 4–5 tablespoons)
Sumac → zest of 1 lemon or a pinch of dried oregano (sumac's tangy flavor is distinct, but these add brightness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; reheat gently on the stovetop with a splash of water and finish with fresh olive oil.