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.
1/4-1/2tsp.crushed chili flakes(use more or less depending on desired level of heat)
1(12-oz.) jarroasted red peppers, drained
1cupvegetable broth(sub chicken broth or bone broth)
Fresh parsley for garnish
Crusty bread, warm pita or naan for serving
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.
Add tomato paste, garlic, smoked paprika, and chili flakes; stir to coat chickpeas. Cook 3 minutes, or until tomato paste turns brick red and aromatic.
Meanwhile, combine roasted red peppers and walnuts in a small blender or food processor; blend until smooth. Pour into skillet with chickpeas, along with vegetable broth, salt, and pepper. Simmer mixture for about 5 minutes, or until liquid reduces and mixture thickens.
Remove from heat and garnish with fresh parsley. Serve with bread, pita, or naan.