Sausage & Chickpea Stew
Sounds like a great use for chickpeas (Chicken Beans as my wife calls them, which is the actual Thai translation) and I will use my homemade sausage for this as well. On my to make and taste list. The use of the Shortcuts is highly recommended to reduce costs and make it more 'homemade'. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 340-500 grams Italian sausage, see Step 2., (12-16 oz), (Shortcut)
- 1 tablespoon tomato paste
- 1/2 cup flat leaf parsley, roughly chopped
- 1/4 cup cilantro, roughly chopped
- 2 cups stock or broth, see Step 1.
- 2 cans chickpeas, drained and rinsed (15 oz cans), or 3 cups cooked, (Shortcut)
- 280 grams frozen spinach, or fresh Bok Choi, (10 oz)
- salt and pepper, as desired, to taste
- 8 slices bread, toasted, optional
Instructions
- For the stock or broth. 1. If you are using canned chickpeas, use 2 cups of chicken or vegetable stock. If making the chickpeas from dry using the shortcut, use 2 cups of bean broth.
- For the sausage, feel free to use bulk or links, or make yourself with the shortcut. If using links, just remove the casings and proceed as normal, breaking the meat up when you cook it.
- In a large pot, heat the olive oil on medium heat, when hot, add the onion, cook until softened, the add the sausage and break it up with a spatula as it cooks.
- Add the tomato paste and cook for another 1-2 minutes, while stirring.
- Add the cilantro and parley, stir and cook for another 1 minute.
- Add the chickpeas and broth then bring to a boil.
- Once boiling, add the spinach and reduce to reduce to a simmer. Partially cover the pot, and stir often with a fork to let the spinach separate. Cook for about 8-10 minutes. Taste and season with salt and pepper as desired. Simmer for another 5 minutes.
- If using the toasted bread, and a slice or two to each serving bowl or even tear up the toast first. Ladle the soup into the bowls and serve.
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