Muhammara Chickpea Skillet

• servings: 2 filling bowls
• active time: 10 minutes
• total time: 20 minutes

Ingredients

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

Directions

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.

Notes

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.

Nutrition

• Serving Size: 0.5 cup
• Calories: 240 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Sodium: 700 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 7 g