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Lemon Chicken Chickpea Stew
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Description
I originally wanted to make shorbat adas, an Arabic lentil stew, for dinner one evening but I didn’t have all of the ingredients. I ended up improvising, of course. What I ended up creating is best described as the grandchild of the lovechild between shorbat adas and solyanka, a tangy Russian stew.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Small Onion, Diced
- 3 cloves Garlic, Minced
- 1-½ Tablespoon Ground Cumin
- ¾ teaspoons Red Chili Pepper Flakes
- ½ teaspoons Kosher Salt
- 2-½ cups Chicken Broth
- 28 ounces, fluid Can Fire Roasted Tomatoes
- 15 ounces, weight Chickpeas, Drained And Rinsed
- 1-½ cup Shredded Rotisserie Chicken
- 1-½ Tablespoon Lemon Juice
- ¼ cups Chopped Flat Leaf Parsley
Preparation
In a large saucepan, heat olive oil over medium-high heat. Add chopped onions, minced garlic, cumin, red pepper flakes, and salt. Cook until onions are soft, about 5 minutes.
Add broth, fire-roasted tomatoes, chickpeas, and chicken to the pan. Reduce temperature to medium-low and cook, covered, for 20 minutes.
Stir in lemon juice and sprinkle soup with chopped parsley before serving
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