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.
Ingredients
2 cups chickpeas, soaked overnight
1 onion, diced
2 tomatoes, diced
2 tbsp tomato paste
1 dried lime, pierced
1 tsp bezar spice
1 tsp turmeric
1/2 tsp cumin
2 tbsp vegetable oil
4 cups water
Salt to taste
Fresh coriander for garnish
Instructions
1Drain soaked chickpeas and boil in fresh water for 30 minutes until tender but not mushy. Drain.
2Sauté onion in oil until golden, about 5 minutes. Add tomatoes, tomato paste, bezar, turmeric, and cumin. Cook 3 minutes.
3Add cooked chickpeas, dried lime, and 2 cups water. Simmer for 15 minutes until flavors meld and the stew thickens slightly.
4Season 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.