Dango (Omani-Style Chickpeas)
These Omani-style chickpeas are supremely tender and rich enough to serve as a whole meal — with some bread for dipping into the silky broth. Butter, garlic and lime juice are the key ingredients in this version, adapted from “Maydan” by Rose Previte. A pinch of Aleppo pepper and generous sprinkle of sumac before serving add extra sparkle. For best results, Previte recommends using chickpeas which you have cooked to al dente from dried. For a faster meal, you can use canned chickpeas that have been rinsed and drained.
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Storage: Refrigerate for up to 4 days.
Where to buy: Aleppo pepper and sumac can be found at well-stocked supermarkets, spice shops or online.
Ingredients
- 6 tablespoons unsalted butter
- 5 cloves garlic, minced or finely grated
- 3/4 teaspoon Aleppo pepper
- 1/8 teaspoon sweet paprika
- 4 cups cooked chickpeas, drained (may substitute three [15-ounce] cans chickpeas, rinsed and drained)
- 3 cups water, plus more as needed
- 1/3 cup fresh lime juice (from 4 to 6 limes), plus more as needed
- 1 teaspoon fine salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons to 1/4 cup extra-virgin olive oil, for serving
- 1 teaspoon ground sumac, plus more optional for serving
- Warm flatbreads or crusty bread, for serving
Directions
Step 1
In a large saucepan over medium heat, melt the butter. Add the garlic and saute until softened and fragrant, about 1 minute. Add the Aleppo pepper and paprika, and cook until fragrant, about 30 seconds. Stir in the chickpeas, water, lime juice, salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer, partially uncovered, until the liquid is reduced by about half and the chickpeas are very tender, 30 minutes for canned chickpeas, 1 hour for home-cooked al dente chickpeas. If the pan starts to become dry before the beans get soft, add more water as needed.
Step 2
Taste, and add more lime juice and/or salt if desired. Transfer to a serving dish, then drizzle with the olive oil and sprinkle with the sumac. Serve hot, family-style, with warm bread on the side.
Substitutions
To omit the garlic >> use an infused oil.
In place of Aleppo pepper >> use any ground chile of mild to moderate heat.
No sumac? >> Top each bowl with a little more lime juice.
Variations
To make this vegan >> use vegan butter or olive oil in place of the butter.
Chickpeas are ideal for this dish >> though you could also try it with another firm bean, such as butter or lima.
Notes
If using canned chickpeas, three (15-ounce) cans will yield you 4 1/2 cups of chickpeas, slightly more than originally called for.
