Saloona Khudar wa Dango (Emirati Spiced Chickpea, Pumpkin, Okra & Loomi Vegetable Stew) – Authentic United Arab Emirates Recipe
Wholesome Emirati plant-based saloona stewing garden vegetables and chickpeas with fragrant black lime.
- Country of Origin
- 🇦🇪 United Arab Emirates (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Cooked chickpeas (dango), Sweet pumpkin, Okra, Whole black lime, Emirati bzar
Ingredients for Saloona Khudar wa Dango (Emirati Spiced Chickpea, Pumpkin, Okra & Loomi Vegetable Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) cooked chickpeas (dango), prepped into bite-sized pieces
- 1.5 cups sweet pumpkin, washed and trimmed
- 1 cup okra
- 1 medium onion and 3 cloves garlic, finely minced with whole black lime
- 1.5 tbsp traditional United Arab Emirates seasoning (Emirati bzar, turmeric, ginger, garlic, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and whole black lime for 3–4 minutes until fragrant.
- Stir in Emirati bzar, turmeric, ginger, garlic, cilantro and toast for 45 seconds to release the essential oils of United Arab Emirates's kitchen.
- Add cooked chickpeas (dango) and sweet pumpkin, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in okra, adjust seasoning, and ladle steaming hot into deep bowls.