Chickpea and Sausage Stew
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.
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.
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 more.
Add the broth and chickpeas and bring to a boil.
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.