BA's Chickpea Stew (from yore): Brown chicken thighs, remove. Sizzle garlic, cumin, tomato paste, red pepper flakes and get the brown bits. Add chicken back + bay leaves and enough water to feel soupy, simmer 20. Add lots of chickpeas and chopped roasted peppers, bubble through, and shred chicken. Serve in ladlefuls over bread cubes.