Muhammara Chickpea Skillet

Source: Dishing out Health | Serves: 2-4 | Time: 20 min


Changes: none. I do not have tsps and tbsps at the Airbnb we're staying at this week, so I had to wing some measurements. Still turned out absolutely delicious!


Ingredients

3 tbsp EVO

1 15-oz can #chickpeas, rinsed and drained

3 tbsp tomato paste

3 garlic cloves, minced

1 tsp smoked paprika

1/4-1/2 tsp. crushed chili flakes

3/4 cups roasted red peppers, drained

1/3 cup walnuts

1 cup vegetable broth

3/4 tsp salt

1/2 tsp black pepper

Fresh parsley, for garnish

Crusty bread, warm pita or naan for serving


Instructions

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.

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