Name: Chickpea Stew
Cook time: 25 minutes
Total time: 45 minutes
Yield: Makes 4 servings
Ingredients: 4 tablespoons olive oil, divided; 2 skinless, boneless chicken thighs; Kosher salt; 3 large garlic cloves, minced; 2 tablespoons ground cumin; 2 tablespoons tomato paste; 3/4 teaspoon crushed red pepper flakes; 2 bay leaves; 2 15-ounce cans chickpeas, rinsed, drained; 1/2 cup chopped drained roasted red peppers from a jar; 2 tablespoons (or more) fresh lemon juice; 2 cups 1" cubes country-style bread; 3 tablespoons coarsely chopped flat-leaf parsley

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Chickpea StewJonny Valiant

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

Recipe information

Total Time
45 minutes
Yield
Makes 4 servings

Ingredients

4 tablespoons olive oil, divided

2 skinless, boneless chicken thighs

Kosher salt

3 large garlic cloves, minced

2 tablespoons ground cumin

2 tablespoons tomato paste

3/4 teaspoon crushed red pepper flakes

2 bay leaves

2 15-ounce cans chickpeas, rinsed, drained

1/2 cup chopped drained roasted red peppers from a jar

2 tablespoons (or more) fresh lemon juice

2 cups 1" cubes country-style bread

3 tablespoons coarsely chopped flat-leaf parsley

Preparation

Step 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. 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.
Step 2
Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining 2 tablespoons oil and 2 tablespoons 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.