Hands-On Time
15 Mins
Total Time
35 Mins
Yield
Serves 4
Con Poulos

How to Make It

Step 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.

Step 2

Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 minutes.

Step 3

Add the tomato paste and cook, stirring, for 2 minutes. Stir in the parsley and cilantro and cook for 1 minute.

Step 4

Add the broth and chickpeas and bring to a boil.

Step 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.

Step 6

Divide the toasted bread, if using, among individual bowls and spoon the stew on top.

Ratings & Reviews

/5
Reviews
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