Tuscan Chickpea Stew

my cast iron dutch oven + superfast suppers cookbook = tuscan chickpea stew
No need to ask tonight, “What’s for dinner?” Got you covered.
I whipped up this dinner last night in less than 20 minutes.  Let me repeat that.  20 minutes. Had I known it was truly a superfast supper, I would have saved it until Monday. (My loss is your gain!)  Let’s just say it was incredibly easy to make and delightfully tasty.
Tuscan Chickpea Stew
2 T olive oil, divided
3 garlic cloves, crushed
4 Chicken Sausage link, fully cooked
1 T fresh or dried rosemary
1/4 t. pepper
1 (14.5 oz) can diced tomatoes with green pepper, celery, and onions, undrained
3 (15.5 oz) cans chickpeas, undrained
3 cups fresh prepackaged baby spinach
1/2 cup freshly Parmesan cheese
Heat 1 T. oil in sauce pan or dutch oven or medium-high heat.  Add garlic and next 3 ingredients.  Saute 4 min or until sausage is browned.   Add tomatoes and 2 cans chickpeas, scraping pan to loosen brown bits.
Drain remaining can chickpeas.  Add to pan.  Bring to boil: cover, reduce heat, and simmer 2 minutes.  Uncover and stir in spinach; cook 2 minutes our until spinach wilts. Place a slice of crusty bread in shallow bowl.  Spoon stew into bowls over bread.  Drizzle with olive oil and sprinkle with cheese.  Done and done.  Let’s eat!
Serving size 1cup:  calories: 331; Fat: 9; Carb: 49; Fiber: 10; Protein: 14
I used al fresco fully cooked roasted pepper and asiago chicken sausage.
This recipe was taken directly from Cooking Light Superfast suppers.  Find it [here].

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