Coconut Chickpea Curry Dip
- Womenscorner Desk
- September 29, 2020
Ingredients:
- 1/3 cup coconut oil
- 2/3 cup diced shallot
- 1 tablespoon chopped garlic
- 1/2 tablespoon tomato paste
- 1 tablespoon curry powder
- 1 (15-ounce) can coconut milk
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- 1/2 (15-ounce) can chickpeas, drained and rinsed
- zest and juice of 1 lime (zest using a microplane)
- kosher salt and freshly ground black pepper
Method : In a small saucepan, heat the coconut oil over medium-high heat. Add the shallots and garlic and let sauté for about 5 minutes, stirring frequently. Add the tomato paste and curry powder; let cook for another 5 minutes, stirring constantly. Add the coconut milk and chickpeas; let mixture come to boil, then reduce heat to a simmer for about 5 minutes. Season with lime zest, lime juice, and salt and pepper, to taste. Serve immediately with vegan “cheesy” flatbreads.
