Chickpea and Sausage Stew

Real Simple
Chickpea and Sausage Stew Recipe
Photo: Con Poulos

Makes 4 servings


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1 tablespoon olive oil
1 large onion, chopped
12 ounces Italian sausage, thawed and casings removed
1 tablespoon tomato paste
1/2 cup flat-leaf parsley, roughly chopped
1/4 cup cilantro, roughly chopped
2 cups low-sodium chicken or vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
1 10-ounce package frozen leaf spinach
Kosher salt and pepper
8 slices bread, toasted (optional)


Prep: 15 Minutes
Other: 20 Minutes

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.

Created date

January 2008

Nutritional Information

Calories 485
Caloriesfromfat 49 %
Fat 24 g
Satfat 6 g
Cholesterol 60 mg
Sodium 1679 mg
Carbohydrate 40 g
Fiber 11 g
Sugars 5 g
Protein 29 g