Ingredients: |
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 countrystyle
bread
3 tablespoons coarsely
chopped flat-leaf parsley
|
Directions: |
Directions:Heat 2 Tbsp. 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 Tbsp. oil and 2 Tbsp. 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. |
This recipe for Chickpea Stew is from