Chickpea and Sausage Stew

Name: Chickpea and Sausage Stew
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams chickpeas, drained and rinsed; 59 milliliters cilantro, roughly chopped; 118 milliliters flat-leaf parsley, roughly chopped; 340 grams Italian sausage, thawed and casings removed; 4 servings Kosher salt and pepper; 1 Tbsp olive oil; 1 large onion, chopped; 283 grams package frozen leaf spinach; 1 Tbsp tomato paste; 473 milliliters low-sodium chicken or vegetable broth

Chickpean and Sausage Stew is a gluten free and dairy free main course. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 552 calories, 25g of protein, and 35g of fat each. Head to the store and pick up tomato paste, vegetable broth, sausage, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Heat the oil in a large saucepan or Dutch oven over medium heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.

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Onion

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

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Sausage

Equipment you will use

Wooden Spoon

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

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Tomato Paste

Cilantro

Parsley

Add the broth and chickpeas and bring to a boil.

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Chickpeas

Broth

Add the frozen spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.Divide the toasted bread, if using, among individual bowls and spoon the stew on top.

Ingredients you will need

Frozen Spinach