A warming Qatari chickpea stew slow-cooked with bezar spices, dried lime, and tomatoes, served as a hearty side dish or light main course with fresh regag bread for dipping.
Nutrition & Info
Equipment Needed
Instructions
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1
Drain soaked chickpeas and boil in fresh water for 30 minutes until tender but not mushy. Drain.
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2
Sauté onion in oil until golden, about 5 minutes. Add tomatoes, tomato paste, bezar, turmeric, and cumin. Cook 3 minutes.
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3
Add cooked chickpeas, dried lime, and 2 cups water. Simmer for 15 minutes until flavors meld and the stew thickens slightly.
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4
Season with salt and serve in bowls, garnished with fresh coriander and accompanied by warm regag bread.
Did You Know?
Dango is proof that Qatari cuisine is not all about meat — this humble chickpea stew has been a beloved staple for generations.
Chef's Notes
Equipment Tips
- medium pot
- ladle
- serving bowls
The Story Behind Dango
Dango represents the plant-based side of Qatari cuisine that often gets overlooked in favor of meat and rice dishes. Chickpeas have been cultivated in the Middle East for thousands of years and provided affordable protein to Gulf communities long before oil wealth made meat abundant. In Qatar, dango was particularly important during lean times and remains a popular Ramadan dish valued for its sustaining protein and fiber content. The dish showcases the same bezar-and-dried-lime flavor profile that defines Qatari cooking, proving that this spice combination works beautifully with legumes as well as meat.
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