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Chickpea and Sausage Stew

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

Ingredients

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.
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

Tupperware
The stew can be refrigerated for up to 2 days.

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