Bring a little of the Middle East to your table. This Lebanese inspired stew is terrific and easy to make. You can substitute canned chickpeas if desired instead of taking the time the night before to soak fresh ones. If using canned just add the chickpeas for the last 5 minutes of cook time on the chicken. Enjoy!
4 Tbsp. olive oil, divided
2 skinless, boneless chicken thighs and legs
Kosher salt and freshly cracked black pepper
3 large cloves garlic, minced
2 Tbsp. ground cumin
2 Tbsp. tomato paste
3/4 tsp. crushed red pepper flakes
2 bay leaves
2# chickpeas, soaked overnight and drained
1 Qt. chicken stock
1/2 C. chopped drained roasted red peppers from a jar
2 Tbsp. fresh lemon juice
2 C. 1" cubes country style bread
3 Tbsp. coarsely chopped flat-leaf parsley
Heat 2 Tbsp. oil in a medium pot over med-high heat. Season chicken with salt and pepper; add to pot and cook. Turning once, brown 8-10 minutes. Transfer to a plate. Reduce heat to low, let oil cool for a minute; add garlic and cook, stirring often 30-60 seconds. Add cumin, tomato paste and red pepper flakes, stir until smooth paste forms, about 1 minute. Add chickpeas and bay leaves, stir well. Add stock and scrap bottom of pot to remove any browned bits from the bottom. Increase heat to med-high and bring mixture just to the boil. Reduce heat, cover and cook for 20 minutes. Add chicken back to the stew, uncover and cook another 20 minutes until chickpeas are tender and chicken is cooked.
Once again remove chicken from the pot and transfer to a plate, shred chicken and return to stew. Add red peppers. Stir in remaining 2 Tbsp. oil, lemon juice, and parsley. Correct seasoning with salt and pepper. Divide bread cubes among warm bowls. Ladle stew over, serve and enjoy!
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