Monday, January 30, 2012

Chickpea Stew

2-3 tsp olive oil
4 skinless, boneless chicken thighs
3 large garlic cloves, minced
2 tbsp ground cumin
2 tbsp tomato paste
1/4 tsp black pepper
2 bay leaves
2  15-oz cans chickpeas, drained
1  7.5-oz jar roasted red peppers, cut into 1/4" dice
2-3 tbsp fresh lemon juice
about 4 slices crusty bread, torn
3 tbsp chopped parsley

Heat oil over medium-high heat. Season chicken with salt and brown on both sides. Remove to a plate. Reduce heat to low and let oil cool slightly. Add garlic and stir-fry for 30-60 seconds. Add cumin, tomato paste, and pepper. Stir-fry for 1 minute. Add bay leaves and 4 cups of water. Scrape up any browned bits, add chicken (with any juices), and bring to a boil. Simmer uncovered, stirring occasionally, until chicken is tender, about 20-30 minutes. Remove chicken to a plate. Add chickpeas to the pot and simmer until desired softness, 5-15 minutes. Shred two chicken thighs and add to pot, along with red peppers and 2 tbsp lemon juice. Simmer for 1 minute. (Use remaining chicken for quesadillas or fajitas later in the week.) Season to taste with salt and lemon juice. Stir in parsley. Place bread into soup bowl. Ladle stew over and serve.

(adapted from Bon Appetit)

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