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!
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
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.