Chickpea & Sausage Stew with Greens
Warm up with this hearty, veggie-heavy stew!
1 large onion, chopped
2 teaspoons dried thyme
2 zucchini or yellow squash, grated
1 can garbanzo beans, drained and rinsed
1 15-oz can diced tomatoes (I like to use the fire-roasted ones, or with green chiles)
4 pre-cooked chicken sausages, sliced into half-moons
4 cups rough chop kale/spinach/cooking greens (I use the Southern Greens mixture from Trader Joe’s)
1-2 cups Roasted Red Pepper & Tomato Soup (Trader Joe’s, Whole Foods, Pacific, or Imagine–in the qt-size box)
1 cup water or broth
Heat 1 Tbsp oil in a large pot. Add onion & pinch of salt and saute until softened. Add dried thyme and grated squash and saute a few more minutes. Add beans, tomatoes, sausage, boxed soup, and broth/water. Let simmer for 10 minutes or until near boiling. Add the greens, a cup or two at a time, and cook until they’re wilted and somewhat softened, about 10 minutes for the Southern Greens, but only 2 min for spinach which wilts quickly. Serve with a sprinkle of Parmesan cheese.
Variations & Notes: 1) You can skip the boxed soup and use all broth–I just like the creaminess-without-cream that the soup offers. 2) You can make this vegetarian by replacing the sausage with a jar of roasted red peppers, drained & sliced. 3) Use whatever bagged, pre-washed greens you can find at the store to make this soup super easy; baby spinach or arugula might be the easiest to find. 4) If you have some wine open, red or white, add a few splashed to the onions before adding the other ingredients, for extra flavor.