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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.
Ingredients
2 cups dried chickpeas, soaked overnight (or 2 cans)
2 tomatoes, diced
1 onion, diced
3 cloves garlic, minced
2 tsp bezar spice blend
1 tsp turmeric
2 tbsp tomato paste
2 tbsp vegetable oil
3 cups water
Salt and pepper
Fresh coriander
Instructions
1
If using dried chickpeas, boil soaked chickpeas in water for 45 minutes until tender. Drain, reserving 1 cup liquid.
2
Heat oil and saute onion until golden. Add garlic, bezar, and turmeric. Cook 1 minute.
3
Add tomato paste and fresh tomatoes. Cook 5 minutes until saucy.
4
Add chickpeas and reserved liquid (or 1 cup water if using canned). Simmer 20 minutes until thick.
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.