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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew. 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 |
Directions:
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, 810 minutes. Transfer to a plate. Reduce heat to low and let oil cool for 1 minute; add garlic and cook, stirring often, until fragrant, 3060 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.
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.
3. Per serving: 483 calories, 22 g fat, 47 g carbohydrate Nutritional analysis provided by Bon Appétit
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