Chickpea Stew

Ingredients

• 2  bay leaves 
• 2 cups bread country-style
• 30 ounce garbanzo beans rinsed drained canned
• 3 tablespoons flat parsley coarsely chopped
• 3 large garlic clove minced
• 2 tablespoons ground cumin 
• 4 servings kosher salt 
• 2 tablespoons juice of lemon fresh ()
• 4 tablespoons olive oil divided
• 0.8 teaspoon pepper red crushed
• 0.5 cup roasted peppers red drained chopped
• 2  chicken thighs boneless skinless
• 2 tablespoons tomato paste 

Equipment

• ladle
• pot

Directions

1. Heat 2 tablespoons oil in a medium pot overmedium-high heat. Season chicken withsalt; add to pot and cook, turning once,until browned, 8–10 minutes.
2. Transfer to aplate. Reduce heat to low and let oil cool for1 minute; add garlic and cook, stirring often,until fragrant, 30–60 seconds.
3. Add cumin,tomato paste, and red pepper flakes; stiruntil a smooth paste forms, about 1 minute.
4. Add reserved chicken with any accumulatedjuices, along with bay leaves and 4 cupswater. Scrape up any browned bits. Bring to aboil; reduce heat to medium-low and simmer,uncovered, occasionally stirring, untilchicken is tender, about 20 minutes.
5. Transfer chicken to a plate.
6. Add chickpeasto pot; bring to a simmer and cookfor 5 minutes. Shred chicken; add to stew.
7. Add red peppers. Stir in remaining 2 tablespoonsoil and 2 tablespoons lemon juice; simmer for1 minute. Season with salt and more lemonjuice, if desired. Divide bread cubes amongbowls. Ladle soup over.
8. Garnish withparsley.
9. Per serving: 483 calories, 22 g fat, 47 g carbohydrate
10. Bon Appétit