INGREDIENTS
4 ounces Italian or Spanish dry sausage
2 medium leeks, white and pale green part
2 tablespoons olive oil
4 cloves garlic, minced
1 can (15 ounces) crushed or diced tomatoes
2 cups low sodium chicken broth
1 can (15 ounces) garbanzo beans, rinsed, drained
½ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon smoked paprika
4 cups chopped baby spinach (6 to 7 ounces)
METHOD
Cut
the sausage into ¼ inch coins. Place a large skillet over low heat and add the
sausage. Cook the sausage for about 5 minutes, stirring occasionally. Remove
the sausage, setting it aside on paper towels to drain. Discard any fat in the
skillet
Slice
the leeks lengthwise and rinse, drain. Cut them into thin slices cross-wise Add
the olive oil to a large sauce pan, increase the heat to medium and add the
leeks. Cook the leeks, stirring occasionally, until they are tender, about 4 to
5 minutes. Add the garlic and cook for 1 minute.
Add
the tomatoes and cook for 2 minutes. Add the broth, beans and all three spices
and bring to a boil. Cover, reduce heat to a simmer and cook for 5 minutes. Add
the reserved sausage and cook for 7 minutes. Add the spinach and, stirring
occasionally, cook until the spinach is wilted, about 2 to 3 minutes. Serve
immediately.
Based
on a recipe from Cooking Light
magazine.
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