Chickpea and Sausage Stew

I made this over the weekend and it won raves from my husband, who compared the flavor to a Mediterranean wedding soup. The taste is satisfyingly complex. Great served over toasted bread.

Chickpea and Sausage Stew (adapted from Real Simple)
Makes 4 generous servings

1 T olive oil
1 large onion, chopped
12 ounces Italian sausage, casings removed (or link sausage, sliced)
1 T tomato paste
½ cup flat-leaf parsley, roughly chopped
¼ cup cilantro, roughly chopped
2 cups chicken or vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
1 10-ounce package frozen spinach
Kosher salt and pepper

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft, 5-7 minutes.
2. Add the sausage and cook, crumbling it with a wooden spoon until browned, about 8 minutes. (If link sausage, stir every 2 minutes for 8 minutes until browned.)
3. Add tomato paste and cook, stirring, for 2 minutes.
4. Stir in the parsley and cilantro and cook for 1 minute more.
5. Add the broth and chickpeas and bring to a boil.
6. Add the frozen spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves.
7. Stir in ½ t salt and ¼ t pepper. Serve.