This parsley sprig is bigger than my hand. Given to me by a man on the train from Poughkeepsie who harvested it from his friends’ garden upstate. It got so many admiring looks, he gave sprigs away to everyone who mentioned it. That’s 1/2 cup of chopped parsley right there: perfect for another of my favorite cold weather stews.
CHICKPEA SAUSAGE STEW
from Real Simple Magazine
1lb Italian Sausage (I prefer spicy to sweet)
1 large onion, chopped
1 T tomato paste
1 mutant sprig or 1/2 c chopped parsley
1/4 c cilantro
15 oz can of chickpeas
10 oz pkg frozen leaf spinach
2 cups chicken stock
Sauté the onion in a tablespoon of olive oil. Remove the sausage from their casings and crumble them up into the hot pot. Cook until brown.
Add the tomato paste and cook for a minute– until it starts to smell slightly sweet and caramelized. Add the herbs. Cook a minute more.
Rinse and drain the chickpeas and add them to the stew with the broth and the frozen spinach. Cover and simmer for 30 minutes.
Serve over a toasted slice of sturdy bread and cracked black pepper, mutant or otherwise.
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