Tuscan Chickpea Stew

Ingredients

• 2 cups prepackaged baby spinach fresh
• 46.5 ounce chickpeas undrained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced with green pepper, celery, and onions, undrained canned
• 6 ounce meat from a rotisserie chicken coarsely chopped (such as Gerhard's)
• 1 tablespoon rosemary fresh chopped
• 3  garlic cloves crushed
• 2 tablespoons olive oil divided
• 0.3 cup preshredded parmesan cheese fresh
• 0.3 teaspoon pepper 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat.
2. Add garlic and next 3 ingredients. Saut 4 minutes or until sausage is browned, stirring constantly.
3. Add tomatoes and 2 cans chickpeas, scraping pan to loosen brown bits.
4. Drain remaining can chickpeas.
5. Add chickpeas to pan. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Uncover and stir in spinach; cook 2 minutes or until spinach wilts. Spoon into bowls over bread, if desired.
6. Drizzle evenly with remaining 1 tablespoon olive oil.
7. Sprinkle evenly with Parmesan cheese.