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Chickpeas in red pepper sauce in a skillet

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.
Course Appetizer, Main Course, Side Dish
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 240kcal


  • Small Blender or Food Processor
  • Medium or Large Skillet


  • 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 (use more or less depending on desired level of heat)
  • 1 (12-oz.) jar roasted red peppers, drained
  • 1/3 cup walnuts
  • 1 cup vegetable broth (sub chicken broth or bone broth)
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 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.


Refrigerate and enjoy up to 4 days after cooking. 


Calories: 240kcal | Carbohydrates: 20g | Fat: 16g | Saturated Fat: 2g | Sodium: 680mg | Fiber: 6g | Sugar: 5g