Chickpea Stew

• 4 tablespoons olive oil, divided
• 2 skinless, boneless chicken thighs
• Kosher salt
• 3 large garlic cloves, minced
• 2 tablespoons ground cumin
• 2 tablespoons tomato paste
• 3/4 teaspoon crushed red pepper flakes
• 2 bay leaves
• 2 15-ounce cans chickpeas, rinsed, drained
• 1/2 cup chopped drained roasted red peppers from a jar
• 2 tablespoons (or more) fresh lemon juice
• 2 cups 1" cubes country-style bread
• 3 tablespoons coarsely chopped flat-leaf parsley

1. Heat 2 tablespoons oil in a medium pot over medium-high heat. Season chicken 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 garlic and cook, stirring often, until fragrant, 30-60 seconds. Add cumin, 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. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.
2. Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining 2 tablespoons oil and 2 tablespoons lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

olive oil, skinless, kosher salt, garlic, ground cumin, tomato paste, red pepper, bay leaves, chickpeas, red peppers, lemon juice, bread, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/chickpea-stew-388656 (may not work)