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 notes

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