Chickpea Stew

Ingredients

• Salt
• Garlic
• Lemon juice
• Water
• Pepper
• Pepper flakes
• Lemon
• Bay leaves
• Tomato paste
• Cumin
• Red pepper
• Juice
• Chicken

Directions

1. Warm 2 Tbsp. oil in a medium pot set over medium-high heat. Sprinkle the chicken with salt, then place it in the pot and brown it for 8–10 minutes, flipping it once during cooking. Move the chicken to a plate.
2. Turn the heat down to low and give the oil 1 minute to cool slightly. Add the garlic and cook, stirring frequently, for 30–60 seconds, just until it smells fragrant. Stir in the cumin, tomato paste, and red pepper flakes, and keep stirring until the mixture comes together into a smooth paste, about 1 minute.
3. Return the chicken to the pot, including any juices on the plate, then add the bay leaves and 4 cups water. Loosen the browned bits from the bottom of the pot. Bring everything to a boil, then lower the heat to medium-low and simmer uncovered, stirring now and then, until the chicken is tender, about 20 minutes.
4. Move the chicken back to a plate. Stir the chickpeas into the pot, bring the stew to a simmer, and cook for 5 minutes. Shred the chicken, then add it back to the stew. Add the red peppers.
5. Stir in the remaining 2 Tbsp. oil and 2 Tbsp. lemon juice, then simmer for 1 minute. Taste and season with salt and additional lemon juice, if desired. Put the bread cubes into bowls, spoon the soup over the top, and finish with parsley.