Chickpea and Sausage Stew |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
12 ounces italian sausage, thawed and casings removed |
1 tablespoon tomato paste |
1/2 cup flat-leaf parsley, roughly chopped |
1/4 cup cilantro, roughly chopped |
2 cups low-sodium chicken or vegetable broth |
2 15-ounce cans chickpeas, drained and rinsed |
1 10-ounce package frozen leaf spinach |
kosher salt and pepper |
8 slices bread, toasted (optional) |
Directions:
1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the parsley and cilantro and cook for 1 minute more. Add the broth and chickpeas and bring to a boil. Add the frozen spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the toasted bread, if using, among individual bowls and spoon the stew on top.
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