Lebanese Chickpea Stew is a beautifully simple stew that uses chicken thighs and quickly comes together for a soulful and satisfyingly savory dish. It gets an aromatic kick from cumin, garlic, and other spices. You will love how easy it is to make an serve over rice or with fresh bread. Store in the fridge for a few days and see how the flavors get better over time.
Now that our baby news is out, I don’t think you’ll be surprised to hear that we’ve been subsisting largely on tuna salad and takeout tacos for weeks. Days when I have creative ideas for dinner and the energy to implement them after work are few and far between. I was around 13 weeks into this whole carrying two humans inside of me thing when I saw a post on Amateur Gourmet called 10 Big Pots of Food You Can Make to Eat for a Week. Problem solved, I thought – I’ll make us one big pot of something delicious on a Sunday and we’ll survive off of it all week. Maybe I’ll one of these simple stews such as this Chicken Stew with Rosemary Dumplings and this Thai Red Lentil Soup.
Between the other nights that we’re still eating tuna and tacos.
This Lebanese Chickpea Stew was so simple that I wasn’t sure it would make the cut for the blog, until I heated it back up the day after I made it and it was absolutely delicious. The spices in the dish get nice and toasty during cooking and come together all the better after a night in the fridge. It’s the perfect sort of comfort food for this time of year when most things I’m tempted to eat are covered in sprinkles or involve copious amounts of cheese and/or butter.
And as for balance and getting in some indulgences this time of year – we’re doing that too. Last night we ate at a place that sells pizzas by. the. meter.
What more could I ask for?
Lebanese Chickpea Stew
- 4 tablespoons olive oil, divided
- 2 lbs 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
- Heat 2 Tbsp. 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.
- 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 Tbsp. oil and 2 Tbsp. 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.