This Omani dish is a mainstay at Maydan restaurant in Washington, D.C. Chefs Chris Morgan and Gerald Addison serve it with flatbread alongside Middle Eastern hummus and muhammara, a walnut-pepper-pomegranate dip.
Serves 4 to 6
- 1⁄2 cup butter
- 1⁄2 cup olive oil
- 10 cloves garlic, minced
- 2 tbsp aleppo chili or red chili flakes
- 1 tbsp freshly ground black pepper
- 2 15-oz cans chickpeas, drained and rinsed, reserving liquid
- Juice of 5 limes
- Roughly chopped parsley
- Roti bread (optional)
In a large pot over medium heat, melt butter with oil. Add garlic and cook, stirring constantly, 2 minutes. Add chili and black pepper, then chickpeas, reserved liquid, and salt to taste; cook until chickpeas start to fall apart, 5 minutes. Turn off heat, add juice and additional salt, sprinkle with parsley, and serve with roti.
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