I took this to care group last week. Sorry I didn’t think to get a photo until we were almost at the bottom of the pot. This one is even better the second time around. See note at end of post.
CHICKEN and CHICKPEA SOUP/STEW
Heat 2 tablespoons olive oil in a medium pot over medium-high heat.
Season 2 skinless, boneless chicken thighs with salt; add to pot and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.
Reduce heat to low and let oil cool for 1 minute; add 3 large garlic cloves, minced. Cook, stirring often, 30–60 seconds. Add 1-1/2 tablespoons ground cumin, 2 tablespoons tomato paste and 3/4 teaspoon crushed red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved chicken with any accumulated juices, along with 2 bay leaves and 4 cups low-sodium chicken broth. Scrape up any browned bits. 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 2 15-ounce cans chickpeas (rinsed and drained) to pot; bring to a simmer and cook for 5 minutes. Meanwhile, shred chicken; add to stew. Add 1/2 cup chopped drained roasted red peppers (from a jar). Stir in 2 tablespoons lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired.
(OPTIONAL, to thicken: At this point, I removed a ladle or two of broth from the pot and whisked it together with 1/3 cup of flour, then returned the mixture to the cooking pot.)
Adapted from a recipe at epicurious. com.
Note: This soup/stew (depending on how much you thicken it) was even better the second time around. I took this to care group last Thursday and everyone enjoyed it, BUT it had a bit of a “bite” to it. I was glad I’d cut the cumin down from the original recipe. However, when I reheated the leftovers on Saturday, it was just right.