Chickpea and Sausage Stew

This hearty stew is just right for autumn.
The spicy sausage adds zing to the mix.
Throw in a handful of red pepper flakes for extra kick.
The bread is optional, but when served this way
it makes an extra thick base. Even toasted,
the bread will absorb much of the liquid once served.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
12 ounces Italian sausage, casings removed
1 tablespoon tomato paste
1/2 cup flat-leaf parsley, roughly chopped
1/4 cup cilantro, roughly chopped
2 cups low-sodium chicken or vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
1 10-ounce package frozen leaf spinach
Kosher salt and pepper
8 slices bread, toasted (optional)

Directions:
Heat the oil in a large saucepan or Dutch oven over medium heat.
Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the parsley and cilantro and cook for 1 minute more.
Add the broth and chickpeas and bring to a boil.
Add the frozen spinach and simmer, partially covered for 10 minutes, stirring occasionally with a fork to separate the leaves.
Stir in 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Divide the toasted bread, if using,
among individual bowls and spoon the stew on top.