Photo: Con Poulos
Prep Time
15 Mins
Other Time
20 Mins
Yield
Makes 4 servings

How to Make It

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.

Ratings & Reviews

dmloss's Review

mmatteo25
March 29, 2010
I thought this recipe was good, but I didn't love it. I used 1.2 lb of pork, but otherwise followed the recipe. The bread is a must to add to the flavors. Not sure if I will make this again.

mmatteo25's Review

dmloss
November 03, 2009
Absolutely delicious! I substituted a chicken/turkey sausage instead of pork sausage and I used 1.5 pounds of sausage (just because I didn't know what to do with the little amount of left over sausage). Very good! Filling and tasty. I suggest serving it with toasted italian bread,as suggested in the recipe. I made garlic bread and toasted it in the oven. Served the stew and bread with a simple salad.

marsb78's Review

marsb78
July 23, 2009
I have made this recipe numerous times for a multitude of different occasions and each time, everyone has raved. It is so simple and so good.