Muhammarra Chickpea Skillet

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Muhammarra Chickpea Skillet

Course: Appetizer, Dessert, Lunch
Cuisine: Mediterranean, Middle Eastern
Keyword: dairy-free, vegan, vegetarian
Calorie: 400-500, Under 450, Under 500
Protein: 10-20g
Fiber: 11+g
Servings: 3 servings
Calories: 414kcal


  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion (chopped)
  • 4 Garlic (cloves, minced)
  • 4 1/2 ozs Roasted Red Peppers (drained and chopped)
  • 1/2 cup Walnuts (chopped, divided)
  • 2 tsps Chili Flakes (divided)
  • 1/4 tsp Sea Salt
  • 2 tbsps Tomato Paste
  • 1 3/4 cups Chickpeas (cooked)
  • 2 tbsps Parsley (curly, chopped)
  • 1 Whole Wheat Pita (toasted)


  • In a large skillet over medium heat, add the oil, onion, garlic, red peppers, half of the walnuts, half of the chili flakes, sea salt, and tomato paste. Cook until the onion has softened and everything is fragrant, about five minutes.
  • Transfer everything to a high-powered blender or food processor. Pulse until the mixture is somewhat smooth but still textured. Return the mixture to the skillet.
  • Add the chickpeas to the skillet to warm, stirring to combine. Once warmed through, transfer to a shallow serving plate. Garnish with the remaining walnuts, chili flakes, and parsley. Serve with pita bread. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for three days.
  • Serving Size

    One serving is approximately one cup.
  • Additional Toppings

    Pomegranate seeds.
  • Gluten-Free

    Omit the pita or use a gluten-free pita.


Calories: 414kcal | Carbohydrates: 48g | Protein: 15g | Fat: 20g | Cholesterol: 0mg | Sodium: 423mg | Fiber: 11g | Sugar: 10g | Vitamin A: 969IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 5mg

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