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Chickpea and Sausage Stew

Photo: Con Poulos
Prep time 15 mins
Other time 20 mins

Makes 4 servings


  • 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)

Nutrition 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

How to Make It

  1. 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.