Chickpea and Sausage Stew

Ingredients

• 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)

Preparation

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.