Pan-Roasted Chicken with Harissa Chickpeas

Ingredients

• 30 ounce garbanzo beans rinsed canned
• 0.3 cup parsley fresh chopped
• 2  garlic clove finely chopped
• 0.3 cup harissa 
• 4 servings pepper freshly ground
• 4 servings lemon wedges for serving
• 0.5 cup chicken broth low-sodium
• 1 tablespoon olive oil 
• 1 small onion finely chopped
• 3 pounds chicken thighs bone-in
• 2 tablespoons tomato paste 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 425°F.
2. Heat oil in a largeovenproof skillet over medium-high heat.Season chicken with salt and pepper.Working in 2 batches, cook until browned,about 5 minutes per side; transfer to a plate.
3. Pour off all but 1 tablespoon drippings from pan.
4. Add onion and garlic; cook, stirring often,until softened, about 3 minutes.
5. Add tomatopaste and cook, stirring, until beginningto darken, about 1 minute.
6. Add chickpeas,harissa, and broth; bring to a simmer.
7. Nestle chicken, skin side up, inchickpeas; transfer skillet to oven. Roastuntil chicken is cooked through, 20–25minutes. Top with parsley and servewith lemon wedges for squeezing over.
8. Per serving: 530 calories, 20 g fat, 10 g fiber
9. Bon Appétit