Ingredients:
1/2 cup chopped walnuts or almonds
1 teaspoon cumin seeds
1 7-ounce jar of roasted red peppers, drained
2 tablespoons tomato paste
2 tablespoons pomegranate molasses
1 teaspoon Aleppo pepper
1 lemon, zested and juiced
4 tablespoons olive oil
4 cups cooked chickpeas or beans
1 1/2 cups vegetable or chicken stock
3 cups torn greens
Crusty bread for serving
Directions:
1. Put nuts and cumin seed into a Dutch oven and toast until the nuts are just turning golden and the cumin start to smell wonderful. Tip ingredients into a food processor and add red peppers. Process into a paste.
2. Add tomato paste, pomegranate molasses, Aleppo pepper, half of the lemon juice and a good pinch of each salt and pepper. Blend again until smooth.
3. Add the oil until the muhammara is very smooth. Taste and add more lemon juice if needed.
4. Pour the muhammara, chickpeas or beans, and broth into the Dutch oven. Bring to a simmer and let the sauce thicken for 10 minutes. Top the simmering stew with greens, cover the pot, and cook until the greens are tender, 5-7 minutes.
5. Serve warm, garnished with lemon zest, alongside crusty bread.