Chickpea, Chicken, Tomato Tarts

I found this recipe online. They used eggplant instead of chicken but I kind of hate eggplant. Try mixing it up!

Ingredients:

* 2 boiled and chopped chicken breasts
* 1 3/4 teaspoons salt
* 1/2 cup extra-virgin olive oil
* 1 medium onion cut into 1/2-inch-thick slices
* 1 Turkish or 1/2 California bay leaf
* 3 garlic cloves, minced
* 1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
* 1/2 teaspoon paprika (not hot)
* 1/8 teaspoon ground cumin
* 1 (15- to 19-oz) can chickpeas, rinsed and drained
* 1 teaspoon sugar
* 1 1/2 teaspoons black pepper
* 1/4 cup coarsely chopped fresh flat-leaf parsley
* 6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
* Feta cheese


* Garnish: fresh flat-leaf parsley leaves, torn into pieces

Directions:

Make filling:
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, chicken, and garlic and cook, stirring, until slightly browned. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.

Make tarts:
Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.

Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, sprinkle with feta, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.

Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.