Chickpea and Sausage Stew

OAMC from Real Simple

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  large onion, chopped
• 12  ounces Italian sausage, thawed and casings removed
• 1  tablespoon tomato paste
• 1⁄2 cup flat leaf parsley, roughly chopped
• 1⁄4 cup cilantro, roughly chopped
• 2  cups low sodium chicken broth or 2  cups vegetable broth
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 (10 ounce) package  frozen leaf spinach
•  kosher salt
•  ground pepper
• 8  slices  bread, toasted (optional)

Directions

1. 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.
2. 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.
3. Stir in the parsley and cilantro and cook for 1 minute more. Add the broth and chickpeas and bring to a boil.
4. 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.
5. Divide the toasted bread, if using, among individual bowls and spoon the stew on top.