Chick Pea And Sausage Stew

Name: Chick Pea And Sausage Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1/2 onion, chopped; 1 lb. italian sausage; 1 T. tomato paste; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh cilantro; 2 c. chicken broth; 1 can chick peas, drained; 10 oz. frozen spinach; salt and pepper

Eats Now Editorial Team · 319 kcal · Soups & Stews

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Chick Pea And Sausage Stew – a delicious recipe with olive oil, onion, italian sausage, tomato, parsley, fresh cilantro. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

olive oil
1/2 onion, chopped
1 lb. italian sausage
1 T. tomato paste
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 c. chicken broth
1 can chick peas, drained
10 oz. frozen spinach
salt and pepper

1
heat oil in medium saucepan. saute onion until soft. add sausage. crumble and cook until browned. add tomato paste, parsley, cilantro, broth and chickpeas. bring to a boil and add frozen spinach. simmer ten minutes. salt and pepper to taste. serve with sliced baguettes.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: olive oil, 1/2 onion, chopped, 1 lb. italian sausage, 1 T. tomato paste, and more.

Yes, Chick Pea And Sausage Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
319 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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