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Tuscan Chickpea Stew

Yield 7 servings (serving size: 1 cup)
Prep: 5 minutes; Cook: 10 minutes.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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