Chickpea Stew

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4 tablespoons olive oil, divided

2 skinless, boneless chicken thighs

Kosher salt

3 large garlic cloves, minced

2 tablespoons ground cumin

2 tablespoons tomato paste

3/4 teaspoon crushed red pepper flakes

2 bay leaves

2 15-ounce cans chickpeas, rinsed, drained

1/2 cup chopped drained roasted red peppers from a jar

2 tablespoons (or more) fresh lemon juice

2 cups 1" cubes country-style bread

3 tablespoons coarsely chopped flat-leaf parsley

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