1 large onion, chopped
12 ounces Italian sausage, thawed and castings removed
1 Tbls tomato paste
1/2 cup flat leaf parsley, roughly chopped
1/4 cup cilantro, roughly chopped
2 cups chicken or vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
1 10-ounce package frozen leaf spinach
Kosher salt and pepper
8 slices bread, toasted
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, 5-7 min. Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 min. Add the tomato paste and cook, stirring, for 2 min. Stir in the parsley and cilantro and cook for 1 minute more. Add the brother and chickpeas and bring to a boil. Add the frozen spinach and simmer, partially covered for 10 min, stirring occasionally with a fork to separate the leaves. Stir in 1/2 tsp salt and 1/4 tsp pepper. Divide the toasted bread, among individual bowls and spoon the stew on top.
