Tuscan Chickpea Stew

Name: Tuscan Chickpea Stew
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 7
Cuisine: Global
Ingredients: 473 milliliters prepackaged fresh baby spinach; 1 kilograms chickpeas (garbanzo beans), undrained; 411 grams diced tomatoes with green pepper, celery, and onions, undrained; 170 grams chicken, basil, and sun-dried tomato sausage, coarsely chopped (such as Gerhards); 1 Tbsp chopped fresh rosemary; 3 garlic cloves, crushed; 2 Tbsps olive oil, divided; 59 milliliters preshredded fresh Parmesan cheese; 0 teaspoons pepper

Tuscan Chickpea Stew might be a good recipe to expand your main course recipe box. This recipe makes 7 servings with 291 calories, 16g of protein, and 12g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 5 minutes. It is perfect for Autumn. If you have prepackaged baby spinach, rosemary, garlic cloves, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Heat 1 tablespoon oil in a large saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add garlic and next 3 ingredients. Saut 4 minutes or until sausage is browned, stirring constantly.

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Sausage

Garlic

Add tomatoes and 2 cans chickpeas, scraping pan to loosen brown bits.

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Chickpeas

Tomato

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Frying Pan

Drain remaining can chickpeas.

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Chickpeas

Add chickpeas to pan. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Uncover and stir in spinach; cook 2 minutes or until spinach wilts. Spoon into bowls over bread, if desired.

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Chickpeas

Spinach