Appetizer

Crispy Chickpea Papad with Spiced Beet-Coconut Spread & Pomegranate Pearls

Name: Crispy Chickpea Papad with Spiced Beet-Coconut Spread & Pomegranate Pearls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 store-bought chickpea papads (or lentil papad); 8 oz roasted beets, chopped; 1/4 cup unsweetened coconut milk; 1 tbsp tahini; 1/2 tsp ground cumin, toasted; 1/4 tsp ground coriander, toasted; 1/8 tsp asafoetida; juice of 1/2 lime; salt to taste; 1/4 cup pomegranate seeds; 2 tbsp neutral oil (for papad); 1 tbsp chili oil; cilantro leaves for garnish

Ultra-thin roasted chickpea papad—shatteringly crisp and crackling—served alongside a silky beet and coconut spread infused with cumin, coriander, and a whisper of asafoetida. Fresh pomegranate pearls and a drizzle of chili oil add brightness and textural pop to this sophisticated, entirely vegetarian start.

371cal 4gprotein 19gcarbs 33gfat 10min prep 10min cook 2serves

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