In January and February when the weather refuses to cooperate, nothing is more satisfying than a big bowl of stew. This simple recipe, adapted from Bon Appetit and updated with The Love Wheat Beer, is sure to keep you warm through the winter!
2 Tbsp olive oil
2 skinless, boneless chicken thighs
3 large garlic cloves, minced
2 Tbsp ground cumin
2 Tbsp tomato paste
1 tsp crushed red pepper flakes
2 bay leaves
1 bottle The Love Wheat Beer
2 cups water
2 15-oz cans chickpeas, rinsed, drained
½ cup chopped drained roasted red peppers from a jar
2 Tbsp (or more) fresh lemon juice
country-style bread, for dipping
3 Tbsp coarsely chopped flat-leaf parsley
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, 1 bottle of The Love and 2 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.
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 2 Tbsp. lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Ladle soup in serving bowls and serve with sliced bread. Garnish with parsley and serve immediately. Don’t forget The Love to wash it down!