 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Prep: 5 minutes; Cook: 10 minutes. Ingredients:
2 tablespoons olive oil, divided |
3 garlic cloves, crushed |
3 (2-ounce) links chicken, basil, and sun-dried tomato sausage, coarsely chopped (such as gerhard's) |
1 tablespoon chopped fresh rosemary |
1/4 teaspoon pepper |
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onions, undrained |
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), undrained |
2 cups prepackaged fresh baby spinach |
1/4 cup preshredded fresh parmesan cheese |
Directions:
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add garlic and next 3 ingredients. Sauté 4 minutes or until sausage is browned, stirring constantly. Add tomatoes and 2 cans chickpeas, scraping pan to loosen brown bits.
2. Drain remaining can chickpeas. Add chickpeas to pan. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Uncover and stir in spinach; cook 2 minutes or until spinach wilts. Spoon into bowls over bread, if desired. Drizzle evenly with remaining 1 tablespoon olive oil. Sprinkle evenly with Parmesan cheese.
|
|