Chickpea and Sausage Stew

• 1 Tbsp olive oil
• 1 large onion - chopped
• 16 oz. Italian sausage - cut into chunks
• 1 Tbsp tomato paste
• 1/2 cup parsley - roughly chopped
• 1/4 cup cilantro - roughly chopped
• 15 oz can low sodium chicken or vegetable broth
• 3 - 15 oz. cans chickpeas - drained and rinsed
• 16 oz. frozen leaf spinach
• 1/2 tsp Kosher salt
• 1/4 tsp ground pepper

1. Heat the oil in large pot. Add the onion and cook until soft about 5-7 min.
2. Add the sausage and cook, crumbling with spoon until browned, about 8 min.
3. Add the tomato paste and cook 2 min. Stir in the parsley and cilantro and cook 1 min.
4. Add the broth and chickpeas and bring to boil. Add the frozen spinach and simmer for 10 min.
5. Stir in the salt and pepper and adjust for taste.

Serves: 5      Total cook time: 30 min.
Source: Real Simple Feb 2008