Omani Bzar Spiced Chickpea, Sweet Potato & Coconut Curry (Dango wa Batata) – Authentic Oman Recipe
Reflecting Oman’s historic spice-trade links across the Indian Ocean: a creamy coconut and chickpea curry.
- Country of Origin
- 🇴🇲 Oman (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender chickpeas (dango), Cubed sweet potatoes, Baby spinach, Coconut milk, Omani bzar spice
Ingredients for Omani Bzar Spiced Chickpea, Sweet Potato & Coconut Curry (Dango wa Batata) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender chickpeas (dango), prepped into bite-sized pieces
- 1.5 cups cubed sweet potatoes, washed and trimmed
- 1 cup baby spinach
- 1 medium onion and 3 cloves garlic, finely minced with coconut milk
- 1.5 tbsp traditional Oman seasoning (Omani bzar spice, turmeric, curry leaves, garlic, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender chickpeas (dango) for 5 minutes.
- Add minced onion, garlic, coconut milk, and Omani bzar spice, turmeric, curry leaves, garlic, lime, stirring for 2 minutes until deeply aromatic.
- Add cubed sweet potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in baby spinach right before serving warm.