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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.
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.
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.
Remove from heat and garnish with fresh parsley, dollops of yogurt, and a drizzle of olive oil. Serve with warm pita or naan bread.