Tuscan Chickpea Stew

recipe
Prep: 5 minutes; Cook: 10 minutes.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 331
Caloriesfromfat 25 %
Fat 9.2 g
Satfat 1.9 g
Monofat 3.6 g
Polyfat 1.3 g
Protein 14.4 g
Carbohydrate 49.3 g
Fiber 10.1 g
Cholesterol 20 mg
Iron 3.5 mg
Sodium 968 mg
Calcium 127 mg

Ingredients

2 tablespoons olive oil, divided
3 garlic cloves, crushed
3 (2-ounce) links chicken, basil, and sun-dried tomato sausage, coarsely chopped (such as Gerhard's)
1 tablespoon chopped fresh rosemary
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onions, undrained
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), undrained
2 cups prepackaged fresh baby spinach
1/4 cup preshredded fresh Parmesan cheese

Preparation

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add garlic and next 3 ingredients. Sauté 4 minutes or until sausage is browned, stirring constantly. Add tomatoes and 2 cans chickpeas, scraping pan to loosen brown bits.

Drain remaining can 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. Drizzle evenly with remaining 1 tablespoon olive oil. Sprinkle evenly with Parmesan cheese.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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