Source: One, Pot, Plan, Planet

Muhammara Chickpea Stew

Course Main Course, Side Dish
Cuisine Middle Eastern
Keyword Chickpea, Kale, Walnut
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people


  • 75 g walnuts
  • 1 tsp cumin seeds
  • 1 tin roasted red peppers 160g drained (or 3 peppers roasted)
  • 2 tbsp tomato puree
  • 2 tbsp pomegranete molasses
  • 0.5 tsp chilli flakes
  • 1 lemon
  • 4 tbsp olive oil extra virgin
  • 2 tins chickpeas
  • 500 ml vegetable stock
  • 200 g kale roughly chopped


  • Put the nuts and cumin seeds into a casserole dish and toast for a couple of minutes until they start to turn golden. Tip into a food processor along with the red peppers (saving the juice) and blitz to a paste. Then add the tomato puree, pomegranate molasses, chilli flakes, juice of half a lemon and salt and pepper. Blitz again until completly smooth. Add the olive oil to the paste and blitz again briefly to combine.
  • Add the reserved red pepper juice to the chickpea water and make up to 500ml with boiling water then added the required amount of vegetable stock powder.
  • Add the paste into your casserole dish along with the chickpeas and stock and bring to a gentle simmer. Once the stew has thinked put the greens on top, cover and cook for a couple of minutes to wilt the greens, then take off of the heat.
  • Serve with a splash of lemon juice and parsley or coriander on top.


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