Chickpeas simmered with tomatoes, onion, and bezar spices into a thick, warming stew. A simple, nourishing vegetarian dish that has sustained Emirati families for generations.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: drizzle of olive oil, fresh coriander
Accompaniments: steamed rice, flatbread
Instructions
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1
If using dried chickpeas, boil soaked chickpeas in water for 45 minutes until tender. Drain, reserving 1 cup liquid.
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2
Heat oil and saute onion until golden. Add garlic, bezar, and turmeric. Cook 1 minute.
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3
Add tomato paste and fresh tomatoes. Cook 5 minutes until saucy.
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4
Add chickpeas and reserved liquid (or 1 cup water if using canned). Simmer 20 minutes until thick.
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5
Season with salt and pepper. Garnish with coriander and olive oil. Serve with rice.
Did You Know?
Dango was historically a fasting meal, affordable enough for every family and hearty enough to sustain workers through long hot days.
Chef's Notes
Equipment Tips
- pot
- wooden spoon
Garnishing
drizzle of olive oil, fresh coriander
Accompaniments
steamed rice, flatbread
The Story Behind Dango
Dango is a humble but essential dish in Emirati cuisine, representing the practical side of Gulf cooking where nutritious legumes provided affordable sustenance. This chickpea stew was a daily staple before the oil era when families relied on dried goods that could withstand the desert climate. The bezar spice blend transforms simple chickpeas into something aromatic and satisfying, exemplifying how Emirati cooking extracts maximum flavor from modest ingredients.
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