Chickpea Stew

By á-2799

Ingredients

• 4 tbsp olive oil, divided
• 2 skinless, boneless chicken thighs
• Kosher salt
• 3 large garlic cloves, minced
• 2 tbsp ground cumin
• 2 tbsp tomato paste
• 3/4 tsp crushed red pepper flakes
• 2 bay leaves
• 2 15 oz cans chickpeas, rinsed, drained
• 1/2 cup chopped drained roasted red peppers from a
• jar
• 2 tbsp (or more)fresh lemon juice
• 2 cups 1" cubes countrystyle bread
• 3 tbsp coasely chopped flat leaf parsley

Preparation

Step 1

Heat 2 tbsp oil in a medium pot over medium high heat. Season chicken with salt, add to pot and cook turning once, until browned, 8-10 minutes. Transfer to a plate. Reduce heat to low and let oil cool for 1 minute, add garlic and cook, stirring often until fragrant, 30-60 seconds. Add cumin, tomato paste, and red pepper flakes, stir until a smooth paste forms, about 1 minute.
Add reserved chicken with any accumulated juices, along with bay leaves, and 4 cups water. Scrape up any browned bits. Bring to a boil, reduce heat to medium low and simmer uncovered, occasionally stirring, until chicken is tender, about 20 minutes.
Transfer chicken to a plate. Add chickpeas to pot, bring to a simmer and cook to 5 minutes. Shred chicken, add to stew. Add red peppers. Stir in remaining 2 tbsp oil and 2 tbsp lemon juice, simmer for 1 minute. Season with salt and more lemon juice if desired. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.