Pair this chickpea and chicken soup with some toasted French bread for the perfect weeknight dinner. This recipe makes enough to last all week, though it may disappear faster because of how good it is.
Season the chicken with salt and pepper.
Heat 2 tbsp Colavita Olive Oil oil in a medium stock pot over medium-high heat.
Add chicken to the pot and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.
Reduce the heat to low. Add the onion and saute, stirring often, about 5 minutes.
Add the garlic and saute another 2 minutes.
Add cumin, smoked paprika, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute.
Add the chicken back to the pot, along with bay leaves and the bone broth or stock. Scrape up any browned bits on the bottom of the pot.
Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.
Transfer chicken to a plate.
Add chickpeas to the pot and bring back to a simmer and cook for 5 minutes.
Shred the chicken, then add it back to the stew.
Ladle into bowls and garnish with fresh cilantro and lemon zest.
Make Ahead Tip: Cover and refrigerate for up to 3 days.