Muhammara Chickpea Skillet

• porcje: 2 filling bowls
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

1 (12-oz) jar roasted red peppers, drained

1/3 cup walnuts

3 Tbsp 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)

1/4-1/2 tsp each kosher salt and cracked black pepper

Optional Toppings

2–3 Tbsp chopped fresh parsley or cilantro

Spoonful plain Greek yogurt

Warm pita or naan bread for serving

Wskazówki

1. 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.

2. 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.

3. 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.

4. Remove from heat and garnish with fresh parsley and a dollop of yogurt. Serve with warm pita or naan.

Notatki

From Rachel: I mix a big handful of arugula or spinach into each bowl because why not?

Also, I love this gal’s recipes but she’s a dietitian so her portions are itty bitty. She says this feeds four, but it was only enough for Trav and me for one meal. I’d double if feeding a family.

Jenn: I doubled the recipe but kept the oil to just over 3 tbsp - that seemed plenty. Next time I would add a bunch of spinach at the end to cook down & possibly other veggies like carrots or maybe broccoli. It might also be good on a some quinoa, rice, or couscous. I didn’t include the alliums but I think it could taste good with a bit of hing (maybe 1/2 tsp?). This recipe tasted very similar to the one-pot tomato/chickpea stew in this recipe box. That recipe has more veggies but is a bit more fussy - though it’s pretty easy too. Lemon and feta are nice additions to that recipe so might be good here too. An additional can of chickpeas might be good to increase protein.

Wartości Odżywcze

• Wielkość Porcji: 0.5 cup
• Kalorie: 240 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 2 g
• Sód: 700 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 5 g
• Białko: 7 g