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.