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.
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
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