Photo: violleta/Thinkstock
Lunch: Chickpea, Spinach and Sausage Stew
In a large pan, heat 1 Tbsp. olive oil over medium heat. Add 2 garlic cloves, thinly sliced, and cook 1 minute. Add 12 ounces cooked chicken sausage links, sliced, and sauté until golden, about 2 minutes. Add 2 (15-ounce) cans chickpeas, rinsed and drained; 2 cups low-sodium chicken stock; and 1 (15-ounce) can diced tomatoes and bring to a boil. Add 2 cups spinach, ¼ tsp. salt, and ¼ tsp. ground black pepper. Reduce heat to medium and simmer 10 minutes. Store in refrigerator up to 5 days; reheat before serving.
From the
January 2015 issue of
O, The Oprah Magazine
