Tuscan Chickpea Stew

Prep: 5 minutes; Cook: 10 minutes.

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 25%
  • Fat: 9.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 14.4g
  • Carbohydrate: 49.3g
  • Fiber: 10.1g
  • Cholesterol: 20mg
  • Iron: 3.5mg
  • Sodium: 968mg
  • Calcium: 127mg


  • 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


  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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