Stewed Chickpeas in Red Pepper Sauce

Chickpeas are stewed in a tangy, smoky, and savory red pepper sauce in this protein-packed vegetarian main. The seasonings are inspired by Muhammara, imparting rich flavor in every bite.

This is the first recipe in my new Budget-Friendly Beans series where I show you how to make beans the star of your dinner!

Two cans of chickpeas are stewed in a rich, tangy roasted red pepper & tomato sauce inspired by Muhammara. When I first tried this recipe for Muhammara, a red pepper sauce that originates in Syria, I immediately knew that I needed to use those flavors for a bean recipe.

The result is a recipe that uses several key Muhammara ingredients (roasted red peppers, pomegranate molasses, walnuts) while taking creative liberties to send it in a stewy direction, similar to my favorite Stewed White Beans and Stewed Red Beans.

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Ingredients

• Chickpeas: Use two cans of drained and rinsed chickpeas or 3 cups of chickpeas cooked from dry. I use my Instant Pot Chickpeas recipe to cook chickpeas from dry.
• Walnuts: I use raw walnuts. Pecans will work in a pinch.
• Pomegranate molasses: This is a harder to find ingredient, but it's worth picking up as just a small amount has a world of tangy, sweet, acidic flavor. It is not the same as standard molasses from the baking aisle, and molasses does not work as a substitute. I bought mine at an international market (Dekalb Farmers Market, for those in Atlanta) but it is available online.
• Roasted red peppers: To keep things easy, we're using jarred roasted red peppers. Strips or whole roasted peppers work, as we'll be food processing them.
• Crushed tomatoes: I wanted the sauce to have a little extra body without having an overpoweringly red pepper flavor, so tomatoes was the obvious answer! If you only have diced tomatoes, just drain the can and give them a few pulses in a food processor to turn into crushed tomatoes.
• Sumac: This is another less common ingredient. It can be omitted without drastically changing the recipe. It has a tangy, smoky flavor that pairs well with the pomegranate molasses, smoked paprika, and cumin. In my town it is available at Sprouts, Fresh Market, and Kroger.

Step-by-step instructions

1. In a 4-quart Dutch oven or sauce pot, heat olive oil over medium heat. Once hot, add the diced onion. Sauté until golden, about 8 minutes, stirring occasionally.
2. Meanwhile, in a food processor with a standard blade attachment, pulse the garlic until minced. Add in the walnuts and pulse until mostly broken down, about the consistency of rolled oats. Transfer this and the red pepper flakes to the sauteed onions, cooking another 3-4 minutes, until the garlic is aromatic and the walnuts are toasted.
3. While the walnuts and garlic cook, tear the red pepper into strips then add to the food processor. Process until broken down into a texture similar to the crushed tomatoes. Transfer this, along with the crushed tomatoes, pomegranate molasses, brown sugar, sumac, cumin, smoked paprika, and drained chickpeas, to the pot.
4. Bring to a gentle simmer. Cover and simmer for at least 15 minutes and up to an hour. For saucier chickpeas, add ½ cup to 1 cup of vegetable broth. Taste for seasonings and spice. Serve over rice or in pita pockets.

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