Chicken and Chickpea Stew with Roasted Red Peppers

0 Season chicken thighs on both sides with some salt and black pepper. Set aside.
1 Heat a Dutch oven or large pot over medium heat. Add 2 Tablespoons olive oil. When oil begins to shimmer, add chicken to oil and sear on both sides until golden brown, 8 to 10 minutes total. Transfer chicken to a plate.
2 To heated pot add remaining 2 Tablespoons olive oil and then shallots. Cook shallots until tender and fragrant, 2 to 3 minutes. 
3 Add tomato paste, cumin, paprika, red pepper flakes, and cinnamon. Stir until combined and smooth, about 1 minute more. 
4 Add chicken back to pan (along with any accumulated juices) and then diced tomatoes (including liquid), chicken stock, and bay leaves. Scrape up any browned bits on the bottom of the pan. 
5 Bring stew to a boil. Reduce to a low simmer. Simmer, uncovered, stirring occasionally until chicken is cooked through and tender, about 20 minutes. (Reduce the temperature as needed to maintain a low simmer; if it boils too vigorously, the chicken may turn tough.)
6 Transfer chicken to a cutting board and shred or chop. 
7 Return shredded chicken to pot with chickpeas and red peppers. Simmer everything together for another 5 minutes to heat the chickpeas and let the flavors come together.
8 Stir in lemon juice. Taste stew and season with some salt and pepper, if needed.
9 Discard bay leaves. 
10 Serve stew over toasted bread, cooked rice, or couscous with parsley and yogurt on top and extra lemon wedges for squeezing over top.