when i lived in spain, i used to eat chickpeas out of the jar with a spoon, about half a jar at a time.
that was six years ago, and while the urge is still there, i decided to put them to better use. chicken and chickpea stew – which i’ve cutely nicknamed ‘chick stew.’
Chick Stew
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3 tablespoons olive oil
- 3 boneless, skinless chicken thighs
- 2 teaspoons kosher salt
- 4 garlic cloves
- 2 tablespoons cumin
- ½ cup tomato sauce
- 1 teaspoon red pepper flakes
- ½ cup dry white wine
- 3½ cups chicken broth
- 2 bay leaves
- 2 15-ounce cans of chickpeas, drained and rinsed
- ½ cup roasted red peppers, chopped
- juice from ½ a lemon
- 3 tablespoons parsley, chopped
Instructions
- In a large saucepan, heat olive oil over medium high heat. Add chicken thighs and cook until they brown, about 8-10 minutes per side. Transfer chicken to a plate.
- Turn down heat and add garlic. Cook for 30 seconds, then stir in cumin, tomato sauce, red pepper flakes, salt and pepper. Cook until it starts to thicken, then add white wine and bring to a boil. Stir in chicken broth, bay leaves, and return chicken to the pot. Turn heat on low and simmer for 20 minutes.
- Transfer chicken to cutting board and shred using two forks.
- Meanwhile, add chickpeas and roasted red pepper to pot and cook for 5 minutes. Stir in shredded chicken and lemon juice, and cook on low for 10 minutes. Top with parsley before serving.
recipe adapted from bon appetit.
recipe rephotographed June 2015.
[…] and some canned roasted red peppers from – i’m embarrassed to admit this – the chick stew i made in january. don’t worry. i checked the label, sniffed, and confirmed – still […]
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