Chickpea, Sausage and Spinach Stew

The weather here in Houston has been on a roller coaster lately. So hot that we're catching a quick tan by the pool, and so cold we're wearing a peacoat and shivering. Hot or cold, a bowl of hearty, filling soup with complex flavors is always a welcome lunch or dinner. There's something about broth-based soups that is satisfying, and yet still remains low-calorie. Plus, it's a great way to get in the adequate amount of fluids. That's right, if you don't like lugging around a gallon of water all day, having a big bowl of soup for dinner can help make up for the fluids your body needs...without the hassle of the plastic jug. 

This recipe is really fast, and can be spiced differently according to mood. With lots of protein from the sausage (we like turkey sausage) and chickpeas, fiber and a serving of vegetables from the spinach, this a complete meal. Add cooked rice for a little extra something. 

Gather:

1 tbsp olive oil

2 garlic cloves, thinly sliced

12 oz of cooked chicken/or turkey/or pork sausage links, sliced

2 (15 oz) cans of chickpeas, rinsed and drained

2 cups chicken or vegetable stock

1 (15 oz) can of diced tomatoes

2 cups fresh spinach (or more. why not?)

salt + pepper to taste

Optional: cajun seasoning

Method:

1. Heat olive oil and garlic in a pot over medium heat, about1 minute

2. Add sliced sausage, cooking until golden, approx. 2-3 minutes

3.  Mix in chickpeas, stock and tomatoes, and bring to a boil

4. Reduce heat and add spinach and spices.

5. Simmer 10 minutes, and serve with french bread, or add rice. 

See....told you it was easy! 

Eat healthy and be fit!