Tuscan Chickpea Stew

1. 1

   Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add garlic and next 3 ingredients. Saute 4 minutes or until sausage is browned, stirring constantly. Add tomatoes and 2 cans chickpeas, scraping pan to loosen brown bits.

2. 2

   Drain remaining can chickpeas. Add chickpeas to pan. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Uncover and stir in spinach; cook 2 minutes or until spinach wilts. Spoon into bowls over bread, if desired. Drizzle evenly with remaining 1 tablespoon olive oil. Sprinkle evenly with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

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