chickpea stew

Name: Chickpea Stew
Prep time: 25 min
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 tablespoon(s) olive oil, divided; 2 - skinless, boneless chicken thighs; - kosher salt; 3 - large garlic cloves, minced; 2 tablespoon(s) ground cumin; 2 tablespoon(s) tomato paste; 3/4 teaspoon(s) crushed red pepper flakes or to taste; 2 - bay leaves; 2 - 15-ounce cans chickpeas, rinsed, drained; 1/2 cup(s) chopped drained roasted red peppers from a jar; 2 - (or more) fresh lemon juice; 2 cup(s) 1" cubes country-style bread - not the fluffy stuff; 3 tablespoon(s) coarsely chopped flat-leaf parsley

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired one pot stew. Skip the chicken to make this vegetarian.

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yield 4 serving(s)

prep time 25 Min

cook time 20 Min

method Stove Top

Ingredients For chickpea stew

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 or to taste
2

bay leaves
2

15-ounce cans chickpeas, rinsed, drained
1/2 c

chopped drained roasted red peppers from a jar
2

(or more) fresh lemon juice
2 c

1" cubes country-style bread - not the fluffy stuff
3 Tbsp

coarsely chopped flat-leaf parsley

How To Make chickpea stew

1
Heat 2 tablespoons 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

2
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.
3
Scrape up any browned bits and 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
4
Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew.
5
Add red peppers. Stir in remaining 2 tablespoons oil and 2 tablespoons lemon juice; simmer for 1 minute.
6
Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.
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