Muhammara Chickpea Skillet

5 from 31 votes
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Muhammara Chickpea Skillet takes everything you love about the classic Middle Eastern dip in a 20-minute skillet meal. Serve with pita or naan for a delicious vegetarian entree or appetizer.

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Muhammara Chickpea Skillet topped with naan and yogurt served in a white skillet.

Why You’ll Love this Chickpea Skillet

In case you’re not familiar, Muhammara is a Middle Eastern red pepper and walnut spread.

Muhammara is often made with chili paste and pomegranate molasses, however we’re streamlining the ingredients today to hopefully suite what’s already in your pantry.

This skillet meal boasts bright, umami-rich flavor with garlicky undertones and a smoky backbone.

You won’t believe how complex the flavor caliber is for the 20 minute cook time. I love serving it with warm pita or naan, however you can also spoon it over rice or quinoa.

And if you love easy pantry recipes, be sure to try my Chickpea Meatballs and Chickpea Tuna Salad next!

Recipe Ingredients

Recipe ingredients in separate bowls with labels arranged on a blue work surface.

This recipe leans heavily on pantry staples like canned chickpeas, tomato paste, and a jar of roasted red peppers. Here’s the full lineup of what you need:

  • Chickpeas: The recipe calls for one can of chickpeas, however you can easily double it if serving more. Chickpeas are a great source of fiber and plant protein.
  • Tomato paste: The key to achieving deep, umami-rich flavor lies in just 3 Tbsp of tomato paste.
  • Roasted red peppers: Feel free to roast them yourself in the oven or over an open flame, however I prefer the jar for convenience.
  • Walnuts: Rich in heart-healthy fats, walnuts are the quintessential nut in Muhammara. However if you don’t have any on hand, use almonds or pine nuts instead.
  • Smoked paprika: One of my favorite spices for adding bright, smoky flavor. If you only have classic sweet paprika on hand, just mix it with a little chili powder.
  • Chili flakes: If you like spicy, add up to 1/2 tsp. If not, just use 1/4 tsp. You can also use Aleppo chili, if you have it on hand.
  • Garlic: Fresh garlic helps build the aromatic backbone of this dish.
  • Vegetable broth: You can also use chicken or bone broth if you’re not making it vegetarian.
  • Fresh parsley: Any type of herb garnish adds a lovely fresh finish here: parsley, dill, chives, or basil.

For the full list of ingredients and quantities, see the recipe box below.

Step-by-Step Instructions

Step 1: Sauté the chickpeas in a little olive oil over medium-high heat. You just want them to pick up a little crisp.

Step 2: Add aromatics (garlic, tomato paste, chili flakes, and smoked paprika) and cook for about 3 minutes, until the tomato paste turns brick red. (This helps unlock the full flavor potential of the tomato paste, which adds layers of umami.)

Chickpeas, tomato paste, spices, and garlic being sautéed in a white skillet.

Step 3: Blend red peppers with walnuts until smooth, and add the mixture to the skillet. Pour in the vegetable broth and simmer mixture until thickened.

Roasted red peppers and walnuts being blended until smooth in a small blender.

Step 4: Garnish with yogurt, parsley, and a drizzle of EVOO. Serve with warm pita bread or naan.

Muhammara chickpeas being simmered in sauce.

Garnish the Muhammara Chickpea Skillet with fresh parsley and dig in! I also love drizzling some tahini overtop as a finishing touch. 

Serving Suggestions:

Enjoy this simple skillet as an appetizer, side dish, or main entree. Here are my go-to serving accompaniments:

Storage Tips:

  • Store: Transfer leftover muhammara chickpeas to an airtight container and refrigerate for up to 4 days.
  • Reheat: Warm leftovers in the microwave, adding a splash of water or broth to thin the sauce as needed.
Naan bread scooping up chickpeas in sauce.

More Easy Chickpea Recipes to Try:

If you try this chickpea skillet, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 31 votes

Muhammara Chickpea Skillet

Muhammara Chickpea Skillet takes everything you love about the classic Middle Eastern dip in a 20-minute skillet meal. Serve with crusty bread or warm pita for a crowd-pleasing, vegetarian entree or appetizer.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 to 4 people

Equipment

  • Small Blender or Food Processor
  • Medium or Large Skillet

Ingredients  

  • 1 (12-oz.) jar roasted red peppers, drained
  • 1/3 cup walnuts
  • 3 Tbsp. extra-virgin olive oil
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 3 Tbsp. tomato paste
  • 3 garlic cloves, minced
  • 1 tsp. smoked paprika (sub regular paprika)
  • 1/4-1/2 tsp. crushed chili flakes (depending on desired level of spice)
  • 1 cup vegetable broth (sub chicken broth or bone broth)
  • 1/2 tsp. each kosher salt and cracked black pepper
  • 2 to 3 Tbsp. chopped fresh parsley
  • Full-fat Greek yogurt for garnish (optional)
  • Warm pita or naan bread for serving
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Instructions 

  • Combine roasted red peppers and walnuts in a small blender or food processor; blend until smooth. (Add a splash of water or broth, if needed, to encourage blending.) Set aside.
  • Heat oil in a medium or large skillet over medium-high. Once hot, add chickpeas and cook 5 minutes, stirring occasionally, until golden and slightly crisp.
  • Reduce heat to medium, and add tomato paste, garlic, smoked paprika, and chili flakes; stir to coat chickpeas. Cook 3 minutes, or until tomato paste turns brick red. Add roasted red pepper mixture, broth, salt, and pepper. Simmer mixture for about 5 minutes, or until mixture thickens.
  • Remove from heat and garnish with fresh parsley, dollops of yogurt, and a drizzle of olive oil. Serve with warm pita or naan bread.

Notes

  • Store: Transfer leftover muhammara chickpeas to an airtight container and refrigerate for up to 4 days.
  • Reheat: Warm leftovers in the microwave, adding a splash of water or broth to thin the sauce as needed.

Nutrition

Serving: 0.5cup | Calories: 240kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 700mg | Fiber: 6g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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5 from 31 votes (12 ratings without comment)

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Recipe Rating




32 Comments

  1. Kez says:

    Made this last night, added some mushrooms and peas-was absolutely delicious, thank you!!

  2. Audrey says:

    5 stars
    So delish!!! I did add a Beefless ground beef to the mix to boost the protein. The smoky paprika really elevates the dish too!

  3. Meredith says:

    5 stars
    So so so delicious and quick!!!

    1. Chloe says:

      The sauce has soo much flavour for such a quick cooking time! I used cashews (soaked first) instead of walnuts and it worked well!

  4. Jacqueline Flesher says:

    We have a walnut allergy in our house, but I’d love to try this. Do you think pecans or hazelnuts would work as a sub?

  5. Whitney says:

    5 stars
    This was seriously tasty! I can’t wait to make it again. The only adjustment I made at the end was to add a teaspoon of sugar– I don’t know if it was just my brand of tomato paste, but it was a little tangy without it. Love the basil recommendations and will try that next time. Thanks, Jamie!

  6. Lily says:

    5 stars
    I have made this several times, and I always double it because one batch is not enough. I’ve shared with friends and their response is usually “send me the recipe!” The only variation for me is that I sauté diced onion first and then cook according to instructions. Thanks again!

  7. Tami says:

    This was amazing! We will definitely be making this again. I served it over some quinoa mixed with cauliflower rice (I was out of rice lol), with basil on top.

    1. Jamie Vespa says:

      Hi Tami – I’m so glad you enjoyed this one! Thank you for taking time to leave a review!

  8. Suri says:

    5 stars
    So tasty. I’m a picky eater and happy to add red peppers to my diet with this meal. Is it possible to batch cook and freeze?

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Suri! Thank you for taking the time to leave a review!

  9. kathryn j wilson says:

    5 stars
    Easy and fast and super tasty!! Since it was so hardy I just ate it with lettuce. Thank you for this wonderful recipe.

  10. Ellen says:

    5 stars
    Great 20 minute vegetarian meal, served over jasmine rice with lots of fresh basil. Heavy enough for my hubby for dinner!