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

- 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.