Chickpea Stew

By learen

Ingredients

• 4 T olive oil, divided
• 2 skinless, boneless chicken thighs
• kosher salt
• 3 large garlic cloves, minced
• 2 T ground cumin
• 2 T tomato paste
• 3/4 t crushed red pepper flakes
• 2 bay leaves
• 2 15oz cans chickpeas, rinsed, drained
• 1/2 c chopped drained roasted red peppers from a jar
• 2 T or more of fresh lemon juice
• 2 c 1" cubes country style bread
• 3 T coarsely chopped flat leaf parsley

Preparation

Step 1

Heat 2 T oil in a med pot over med high heat. Season chicken with salt and add to pot and cook, turning once until browned about 10 min. Transfer to a plate. REduce heat to low and let oil cool for 1 min. Add garlic and cook, stirring often, until fragrant, about 30-60 seconds. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms about 1 min.

Add reserved chicken with juices, along with bay leaves and 4 c water. Scrape up any browned bits. Bring to a boil; reduce heat to med low and simmer uncovered, stirring occasionally until chicken is tender about 20 min.

Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 min. Shred chicken; add to stew. Add red peppers and stir in remaining 2 T oil and 2 T lemon juice; simmer for 1 min. Season with salt and more lemon juice if desired. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.