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Ingredients
4 Tablespoons olive oil, divided
3 Chicken thighs, boneless, skinless
Kosher salt
3 Large garlic cloves, minced
1 Tablespoon ground cumin
1 Tablespoon curry powder
2 Tablespoons tomato paste
1/4 Teaspoon crushed red pepper flakes
2 Bay leaves
4 Cups chicken broth
2 (15 oz) Cans chickpeas, rinsed, drained
1/2 Cup roasted red peppers from a jar, drained & chopped
2 Tablespoons (or more) fresh lemon juice
2 Cups country-style bread, cut into 1" cubes
3 Tablespoons flat-leaf parsley, coarsely chopped
Instructions
Heat 2 tablespoons of oil in a medium pot over medium-high heat. Season chicken with salt, add to pot and cook, turning once, until browned, 8 to 10 minutes. Transfer to a plate.
Reduce heat to low and let oil cool for 1 minute.
Add garlic and cook, stirring often, until fragrant, 30 to 60 seconds.
Add cumin, curry powder, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute.
Add reserved chicken with any accumulated juices, along with bay leaves and 4 cups water.
Scrape up any browned bits and bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.
Transfer chicken to a plate.
Add chickpeas to pot, bring to a simmer and cook for 5 minutes.
Shred chicken and add to stew. Add red peppers. Stir in remaining 2 tablespoons oil and 2 tablespoons lemon juice and simmer for 1 minute.
Season with salt and more lemon juice, if desired.
Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.