We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion and garlic in coconut oil over medium heat until beginning to brown.
Add red pepper and continue to cook until it begins to soften.
Meanwhile, whisk hummus and almond milk in a bowl until smooth and add paprika and chilli powder.
Add chickpeas to the onion and pepper mixture and then stir in the hummus and milk sauce.
Bring to the boil, reduce heat, cover and simmer for 10 minutes.
Add coriander and black pepper to taste.
Serve and enjoy.
Want to keep this recipe for later? We can email it to you!
For a thicker consistency, reduce the almond milk slightly.
Can I use a different type of milk?
Yes, you can substitute almond milk with any plant-based milk of your choice.
How can I make it spicier?
Increase the amount of chili powder or add a pinch of cayenne pepper.
Can I use dried chickpeas?
Yes, but you'll need to soak and cook them beforehand.
Is there a substitute for coconut oil?
You can use olive oil or any other cooking oil you prefer.
Can I make this dish ahead of time?
Yes, it can be stored in the fridge for up to 3 days and reheated before serving.
