Ingredients

• 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
• 3/4 teaspoon crushed red pepper flakes
• 2 bay leaves
• 2 15-ounce cans chickpeas, rinsed, drained
• 1/2 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

Instructions

1. Heat 2 tablespoons 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 tablespoons oil and 2 tablespoons 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.