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Chickpea and Sausage Stew

Chickpea and Sausage Stew
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2008

Nutritional Information

  • Per Serving
  • Calories 485Calories From Fat 49%
  • Fat 24g
  • Sat Fat 6g
  • Cholesterol 60mg
  • Sodium 1679mg
  • Carbohydrate 40g
  • Fiber 11g
  • Sugar 5g
  • Protein 29g
What does this mean? See Nutrition 101 .

Quick Tip

The stew can be refrigerated for up to 2 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.