Best Stew Ever? (Chickpea and Sausage Stew)

13 Mar

This is the best bowl of soup/stew I’ve had in a while (and unfortunately one of the worst photos I’ve taken in a while).  Something about the subtle sweetness of the Italian sausage highlights the savory profile of the stew so well.


12 oz Italian sausage, casing removed
1 large sweet onion, finely chopped
2-15 oz cans chickpeas, drained and rinsed
10 oz package frozen spinach, thawed
1 tbsp olive oil
1 tbsp tomato paste
2 cups vegetable broth
1/2 cup flat leaf parsley, roughly chopped
1/4 cup cilantro, roughly chopped
salt and pepper

Heat olive oil in a dutch oven (or large sauce pan) over medium heat.  Add in onions and cook until soft, about 4-5 minutes.  Add in Italian sausage and brown, crumbling the sausage with a wooden spoon (about 8-10 minutes).  Add in tomato paste, parsley, and cilantro, and cook 2-3 minutes.  Add in vegetable broth and chickpeas and bring stew to a boil.  Add in spinach and a pinch of salt and pepper.  Simmer covered for 10 minutes. 

Serve with crusty bread.

Serves 4

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