(adapted from Bon Appetit)
2 Tbsp olive oil, divided
1.5 cups shredded poultry (BA sears + poaches + shreds 2 skinless, boneless chicken thighs)
1/4 cup chopped onion
1 garlic clove, minced
1 Tbsp ground cumin
1 Tbsp tomato paste
1/4 to 1/2 tsp crushed red pepper flakes
1 bay leaves
1 15 oz. can chickpeas, rinsed, drained
1/4 cup chopped drained roasted red peppers from a jar
2 tablespoons (or more) fresh lemon juice
Pinch ground chipotle pepper
Salt and pepper, to taste
(BA serves over bread cubes [1/2 c per bowl] and with chopped parsley)
Heat 1 Tbsp oil in a 2 or 3-qt. pot over medium-high heat. Add the onion and cook until soft. Turn heat down to low and add the garlic, stirring for 30-60 seconds or until fragrant. Add the cumin, red pepper flakes, and tomato paste; stir until a smooth paste forms, about 1 minute. Add 2 cups water, a bay leaf, and the shredded poultry to the pot. Raise the heat to high and bring to a boil, then lower to a simmer for 20 minutes.
Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining tablespoon of oil and 2 tablespoons of lemon juice. Add salt and pepper to taste, as well as a pinch of paprika and chipotle pepper. Simmer until stew is the thickness you want. (BA says 1 minute, but I simmered it for like 20 minutes. Then again, they suggest serving it over cubes of bread, which would soak up a lot of the extra liquid.) Taste again before serving, add more salt or lemon juice if needed.
(I used shredded turkey, in case you were curious.)
One thought on “Chickpea Stew”
Thanks for posting. I love chickpeas!