Chai Spiced Chicken Barley and Chickpea Stew

Ingredients

• 4 tablespoons olive oil, divided
• 4 skinless, boneless chicken thighs
• Kosher salt, to taste
• 1 tablespoon minced ginger
• 3 large garlic cloves, minced
• Leaves from 2 teabags Chai spice black tea, emptied
• 2 teaspoons ground cumin
• 3/4 teaspoon crushed red pepper flakes
• 2 finely chopped roasted red bell peppers (can be from a jar)
• one (15-ounce) can good quality tomato sauce + 1cup water
• 5 1/2 cups homemade chicken stock or store-bought low sodium chicken broth, divided
• 1/2 cup quick-cook pearl barley
• two (15-ounce) cans organic chickpeas, rinsed well and drained
• 2 tablespoons fresh lemon juice
• 3 tablespoons coarsely chopped cilantro or flat-leaf parsley
• Plain yogurt and flatbread, for serving

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