Lebanese Style Chickpea Stew

Here is the recipe for Lebanese inspired stew from the February 2012 issue of Bon Appetit magazine.

I hope you will enjoy the stew as much as I do.

Ingredients (4 servings):

4 cups of water

4 tbsp. olive oil, divided

2 skinless, boneless chicken thighs

3 garlic cloves, minced

2 tbsp. ground cumin

2 tbsp. tomato paste

2 bay leaves

2 15-oz. cans chickpea, rinsed, drained

1/2 cup roasted red peppers, chopped

2 tbsp. lemon juice

3 tbsp. parsley, chopped

Heat 2 tbsp. olive oil in a medium pot over medium-high heat. Season chicken with salt add to pot and cook, turning once until browned, 8-10 min. Transfer to a plate.

Reduce heat to low and add garlic, stirring often, until fragrant, 30-60 sec. Add cumin and tomato paste and stir until smooth, about 1 min.

Add the chicken with any accumulated juices, along with bay leaves and 4 cups of water. Scrape up any browned bits. Bring to a boil and reduce heat to medium-low and simmer, uncovered, stirring occasionally, until chicken is tender, about 20 min.

Transfer chicken to a plate. Add chickpeas to the pot. Bring to simmer and cook for 5 min. Shred the chicken and add it to the stew. Add red peppers. Stir in remaining 2 tbsp. olive oil and lemon juice. Simmer for 1 min. Season with salt and more lemon juice to taste. Garnish with parsley.



https://www.facebook.com/OldWorldMarket