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, and let this comforting, vibrant stew transport you to the Arabian Peninsula.
Dango (Omani-Style Chickpea Stew)
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
Directions
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.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 490, Total Fat 29g, Total Carbohydrates 47g, Total Sodium 990mg, Total Protein 14g.
