Chickpea Stew with Roasted Chicken

Chickpeas are quite possibly the most flavorful legume; for that reason, the chicken in this recipe is truly optional—with or without it, you’ll get a hearty, wonderful dish. Substitute lamb chops for the chicken if you like, or simplify the recipe by replacing the chicken with a few ounces of cooked sausage or chorizo (or even shrimp or squid) in Step 4 when you combine the vegetables and the chickpeas.

4 cups cooked chickpeas or canned chickpeas, favas, or lima beans, drained but reserving the liquid

2 cups bean cooking liquid, any stock, or water

Salt and freshly ground black pepper

4 tablespoons olive oil

4 chicken pieces, about 1 pound; preferably legs or thighs (optional)

1 or 2 small eggplants or medium zucchinis, chopped

1 pound fresh mushrooms (any kind), trimmed and sliced

1 large onion, chopped

1 celery stalk, chopped

1 carrot, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 teaspoon ground coriander

2 teaspoons ground cumin

2 cups peeled, seeded, chopped tomato (canned is fine; don’t bother to drain)

Chopped fresh cilantro or parsley leaves for garnish

1 Heat the oven to 400°F. Warm the beans in a large pot with the liquid; sprinkle with some salt and pepper. Adjust the heat so the mixture bubbles slowly.

2 Put 3 tablespoons olive oil in a large, deep skillet over medium heat, add the chicken, sprinkle with salt and pepper and brown well on all sides, for about 10 minutes. Transfer the chicken to a small roasting pan and set aside.

3 Pour off all but 3 tablespoons of the fat and return the pan to medium heat. Add the eggplant or zucchini and the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally, until tender, 15 to 20 minutes. Remove from the pan with a slotted spoon and set aside. Put the chicken in the oven.

4 Add another tablespoon of oil to the skillet. Still over medium heat, add the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic, ginger, coriander, cumin, and tomato and cook for 5 minutes more, stirring occasionally and scraping the bottom of the pan to loosen any brown bits. Add the mixture to the simmering beans along with the reserved eggplant or zucchini and mushrooms.

5 When the chicken has cooked for about 15 minutes, check for doneness (the juices will run clear if you make a small cut in the meat near the bone). When it is ready, remove it from the oven. When the vegetables are tender, put the chickpeas and the vegetables on a large, deep platter; top with the chicken, and drizzle with its juices; then garnish, and serve.