Spiced Chicken and Chickpea Stew
Description
Garbanzos are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. Just one cup of garbanzo beans supplies 84.5% of the DV for this very important trace mineral.
Ingredients
¼ cup canola oil
6 cloves garlic
3 small onions, quartered
4 medium waxy-style potatoes,
peeled and quartered
2 bay leaves
2 tbsp. Spice Mixture or curry powder
1 tbsp. ground turmeric
1 tbsp. kosher salt, plus more to taste
4 skinless chicken legs (about 1 lb.)
4 skinless chicken thighs (about 1 lb.)
1 19-oz. can chickpeas, drained
4 pieces khubuz al-tannour (Iraqi flat bread),
naan, or pita
1 lemon, quartered
1 tbsp. dried sumac (optional)
Methods/steps
Heat oil in a 6-qt. pot over medium-high heat. Add garlic, onions, potatoes, bay leaves, spice mixture, turmeric, and salt. Cook, stirring and scraping bottom of pot occasionally, until onions and potatoes are golden, about 10 minutes. Add chicken and 3 1?2 cups water; stir to combine. Bring to a boil over high heat, reduce heat to medium, and simmer, uncovered, until chicken is tender and cooked through, 20–25 minutes.
Add chickpeas; cook for 5 minutes more. Taste the stew and season with more salt, to taste. Line 4 bowls with torn pieces of the flat bread. Ladle stew over bread. Squeeze a wedge of lemon over each bowl and sprinkle with sumac.
Additional Tips
Serving Suggestions
Green salad
Source: saveur