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Muhammara Chickpea Skillet
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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 Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 3 to 4 people


  • Small Blender or Food Processor
  • Medium or Large Skillet


  • 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


  • 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.


  • 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.


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