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What you need:

4 tbsp olive oil, divided
2 skinless, boneless chicken thighs
Kosher salt
3 large garlic cloves (crushed)
2 tbsp ground cumin
2 tbsp tomato paste
3/4 tsp dried red pepper flakes
2 bay leaves
2 15-ounce tins of chickpeas, rinsed, drained
1/2 cup chopped drained roasted red peppers from a jar
2 tbsp (or more) fresh lemon juice
2 cups 1″ cubes country-style bread
3 tbsp coarsely chopped flat-leaf parsley

What you do:

Heat 2 tbsp of oil in a medium saucepan over medium-high heat. Season the chicken with salt; add to the saucepan and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.

Reduce the heat to low and let oil cool for 1 minute then add the  garlic and cook, stirring often, until fragrant, 30–60 seconds. Add the cumin, tomato paste, and red pepper flakes then stir until a smooth paste forms…( about 1 minute). Add the cooked chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil then reduce the heat to medium-low and simmer,  occasionally stirring, until the chicken is tender (about 20 minutes).

Transfer the chicken to a plate.

Add chickpeas to pot then bring to a simmer and cook for 5 minutes. Tear all the chicken off the bones and  add to stew. Add the red peppers. Stir in remaining 2 tbsp of  oil and 2 tbsp of  lemon juice and simmer for 1 minute. Season with salt and more lemon juice, if desired.

Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

Serve hot.

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