Chickpea Stew

Ingredients for Chickpea Stew

• 60ml 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 teaspoons crushed red pepper flakes

• 2 bay leaves

• 2 425g cans chickpeas, rinsed, drained

• 80g chopped drained roasted red peppers from a jar

• 2 tablespoons (or more) fresh lemon juice

• 475ml 1" cubes country-style bread

• 3 tablespoons coarsely chopped flat-leaf parsley

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.