Chickpea and Sausage Stew

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Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 485 calories
    • Calories 49 calories from fat
    • Fat 24 g
    • Sat Fat 6 g
    • Cholesterol 60 mg
    • Sodium 1679 mg
    • Protein 29 g
    • Carbohydrate 40 g
    • Sugar 5 g
    • Fiber 11 g

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 large onion, chopped
  3. Check 12ounces Italian sausage, thawed and casings removed
  4. Check 1tablespoon tomato paste
  5. Check 1/2cup flat-leaf parsley, roughly chopped
  6. Check 1/4cup cilantro, roughly chopped
  7. Check 2cups low-sodium chicken or vegetable broth
  8. Check 2 15-ounce cans chickpeas, drained and rinsed
  9. Check 1 10-ounce package frozen leaf spinach
  10. Check kosher salt and pepper
  11. Check 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.