Chickpea Stew

(adapted from Bon Appetit)

2 Tbsp olive oil, divided
1.5 cups shredded poultry (BA sears + poaches + shreds 2 skinless, boneless chicken thighs)
1/4 cup chopped onion
1 garlic clove, minced
1 Tbsp ground cumin
1 Tbsp tomato paste
1/4 to 1/2 tsp crushed red pepper flakes
1 bay leaves
1 15 oz. can chickpeas, rinsed, drained
1/4 cup chopped drained roasted red peppers from a jar
2 tablespoons (or more) fresh lemon juice
Pinch paprika
Pinch ground chipotle pepper
Salt and pepper, to taste
(BA serves over bread cubes [1/2 c per bowl] and with chopped parsley)

Heat 1 Tbsp oil in a 2 or 3-qt. pot over medium-high heat. Add the onion and cook until soft. Turn heat down to low and add the garlic, stirring for 30-60 seconds or until fragrant. Add the cumin, red pepper flakes, and tomato paste; stir until a smooth paste forms, about 1 minute. Add 2 cups water, a bay leaf, and the shredded poultry to the pot. Raise the heat to high and bring to a boil, then lower to a simmer for 20 minutes.

Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining tablespoon of oil and 2 tablespoons of lemon juice. Add salt and pepper to taste, as well as a pinch of paprika and chipotle pepper. Simmer until stew is the thickness you want. (BA says 1 minute, but I simmered it for like 20 minutes. Then again, they suggest serving it over cubes of bread, which would soak up a lot of the extra liquid.) Taste again before serving, add more salt or lemon juice if needed.

(I used shredded turkey, in case you were curious.)