Lebanese Chickpea Stew

by Jess on December 16, 2013

in Gluten Free, Main Dishes, Recipes, Soups and Stews, Weeknight Meals

Lebanese Chickpea Stew 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.

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.

Lebanese Chickpea Stew

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
Prep time
Cook time
Total time
A simple, comforting stew with tons of flavor. I love this over rice or with fresh bread.
Recipe type: main dish, stew
Serves: 4
  • 4 tablespoons olive oil, divided
  • 2 skinless, boneless chicken thighs
  • Kosher salt
  • 3 large garlic cloves, minced
  • 2 tablespoons ground cumin
  • 2 tablespoons tomato paste
  • ¾ teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • ½ 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
  1. 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.
  2. 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.


{ 9 comments… read them below or add one }

1 PolaM December 17, 2013 at 3:02 am

This stew does sound delicious! And I could also use some cook ahead meals! Cooking for one every day is not that much fun!
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2 Claire @ Claire K Creations December 17, 2013 at 6:32 am

I totally know the feeling Jess. I have great intentions and then come nearly dinner time I’m hunting around in the freezer for something easy. Will definitely have to save this one!
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3 Anne ~ Uni Homemaker December 17, 2013 at 12:19 pm

This looks so hearty and delicious Jess. I’m always looking for new stew recipes and this sounds perfect! Enjoy your week my friend. :)
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4 Erin @ The Emerging Foodie December 17, 2013 at 10:32 pm

Wow, this looks delicious. Love that spice combination. Your photos are gorgeous, Jess! Praying for you during this exciting time!
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5 suja md December 18, 2013 at 11:02 am

I was just reading your post again and again..what a emotional feeling it was!! enjoy every moment dear!! btw forgot to tell you, chickpea stew looks gorgeous!!
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6 Ashley December 19, 2013 at 12:14 am

This stew sounds delicious Jess! I can use more meals like this too right now – things are so hectic and busy and tiring (although fun!) this time of the year. Easy dinners that feed us for a few days sound perfect!
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7 Monica December 19, 2013 at 8:24 am

I could live off soup and stews like this right now – to offset all the holiday cookies and treats, of course. Hope all is well with your pregnancy…I can’t imagine how exhausting it must be carrying two. All the best!
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8 Tina @ Tina's Chic Corner December 20, 2013 at 2:15 am

I hope you’re feeling well (congrats!). This stew looks amazing! I love chickpeas so I’m all over this. The spices are awesome. :)
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9 Debra December 20, 2013 at 9:59 am

This actually reminds me of a dish that we had a couple of Christmases ago in Santa Fe. I have been trying to recreate it. I think you have given me a lot of ideas. This really sounds delicious (and better than tuna and tacos). ;)
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