Spicy Spanish Chicken and Chickpea Stew

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes, 14 oz
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp crushed red pepper, or to taste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2. 2

   Add the chicken and cook for 3-4 minutes, until lightly browned.