Books & Spoons Recipe CHICKEN & CHICKPEA STEW

​When this is how it is looking like outside in the middle of the day, and no, this isn't a black and white picture, it is that grey in reality,
I want something hearty, warm, tasty, and delicious to eat. 

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The other thing I would like to have, is some kind of app, that would make it able for you to get a sense of the aroma in the air while the food is cooking. It is so full of flavor, it's making me salivate. 
It might not look like much, just another stew, but the marinade for the chicken was amazingly good, and add the tomatoes, onions, and all the goodness together was just lovely. 

The chickpeas could be substituted for lentils, if you so prefer. I use at times, it all comes to what I have at hand. 
This is also a stew, that the flavors just get deeper and more layered, if it has time to work its magic, so make enough for a great leftover dish for the next day!
I hope you enjoy it as much as I did! And don't worry, the spring and the sun will be here soon!
Till next time
~ Cheers! 

​CHICKEN & CHICKPEA STEW


1 Bulb        Chinese garlic, finely chopped
3/4 tsp       Salt, divided
1/4 cup      Lemon juice
1 tsp          Ground cumin
1 tsp          Ground paprika
1/2 tsp       Ground pepper
1 lb/0,5 kg Boneless, skinless chicken breasts, trimmed,            cut into pieces
1 TBSP     Extra-virgin olive oil
1               Large onion, chopped
14-oz        No-salt-added diced tomatoes
15-oz        Chickpeas, rinsed
Bushel of chopped flat-leaf parsley

1. Mash garlic and 1/2 teaspoon salt on together, with the back of a fork, until a paste forms.
2. Whisk in lemon juice, cumin, paprika and pepper. 
3. Add chicken pieces and stir to coat.
4. Heat oil in a large skillet over medium-high heat. 
5. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. 
6. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. 
7. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. 
8. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. 
9. Serve sprinkled with parsley.