Chickpea Stew

Annacia *


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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25 Min
20 Min
Stove Top


4 Tbsp
olive oil, divided
skinless, boneless chicken thighs
kosher salt
large garlic cloves, minced
2 Tbsp
ground cumin
2 Tbsp
tomato paste
3/4 tsp
crushed red pepper flakes or to taste
bay leaves
15-ounce cans chickpeas, rinsed, drained
1/2 c
chopped drained roasted red peppers from a jar
(or more) fresh lemon juice
2 c
1" cubes country-style bread - not the fluffy stuff
3 Tbsp
coarsely chopped flat-leaf parsley


1Heat 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
2Add 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.
3Scrape 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
4Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew.
5Add red peppers.

Stir in remaining 2 tablespoons oil and 2 tablespoons lemon juice; simmer for 1 minute.
6Season with salt and more lemon juice, if desired. Divide bread cubes among bowls.

Ladle soup over.

Garnish with parsley.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Other Tags: Quick & Easy, Healthy