Chickpea and Sausage Stew

Chickpea and Sausage Stew
Con Poulos
five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
35
minutes
Serves 4

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.
  2. Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 minutes.
  3. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the parsley and cilantro and cook for 1 minute.
  4. Add the broth and chickpeas and bring to a boil.
  5. Add the spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves. Stir in ½ teaspoon salt and ½ teaspoon pepper.
  6. Divide the toasted bread, if using, among individual bowls and spoon the stew on top.
Susie Theodorou
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 24 g
  • Sat Fat 6 g
  • Cholesterol 60 mg
  • Sodium 1679 mg
  • Carbohydrate 40 g
  • Fiber 11 g
  • Sugar 5 g
  • Protein 29 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments