Dango (Omani-Style Chickpeas)

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.