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Lebanese Chickpea Stew

This is a beautifully simple stew that uses chicken thighs and quickly comes together for a soulful and satisfyingly savory dish.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soups/Stews
Keyword: chicken dinner, Chicken Recipe, chicken stew, easy dinner, feed a crowd
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • Saute Pan


  • 4 tablespoon Olive Oil, divided
  • 2 lbs Skinless, Boneless Chicken Thighs
  • Kosher salt
  • 3 large Garlic Cloves, minced
  • 2 tablespoon Ground Cumin
  • 2 tablespoon Tomato Paste
  • ¾ teaspoon Crushed Red Pepper Flakes
  • 2 Bay Leaves
  • 2 15 oz cans Chickpeas, rinsed and drained
  • ½ cup Roasted Red Peppers from a jar, drained and chopped
  • 2 tablespoon Fresh Lemon Juice, to taste
  • 2 cups 1' cubes Country-Style Bread
  • 3 tablespoon Flat-Leaf Parsley, coarsely chopped


  • 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.


Recipe from BonAppetit.com and discovered via Amateur Gourmet.