Rating: 4 stars
104 Ratings
  • 5 star values: 37
  • 4 star values: 36
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 8
Susie Theodorou

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Credit: Con Poulos

Recipe Summary test

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • Add the broth and chickpeas and bring to a boil.

  • 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.

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

Nutrition Facts

485 calories; calories from fat 49%; fat 24g; saturated fat 6g; cholesterol 60mg; sodium 1679mg; carbohydrates 40g; fiber 11g; sugars 5g; protein 29g.
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