Chickpeas Florentine with Roasted Peppers

I love the Whole Foods Cookbook! There are so many delicious recipes to try. This Mediterranean stew is one that I've made several times before and it's always so flavorful and warming to the soul. I like it warm from the pan but it can also be enjoyed at room temperature or chilled. It's really yummy served over creamy polenta.

• 1/8 cup olive oil
  
• 1 cup of thinly sliced red onion
  
• 4 cloves garlic, minced (2 teaspoons)
  
• 1/2 cup drained and finely chopped, roasted red peppers
  
• 1/4 cup chopped fresh oregano (you can also use dried oregano, just use less)
  
• 1/2 teaspoon crushed red chili flakes
  
• 5 cups cooked chickpeas, well drained (1 ¾ cups dried)
  
• 3 links precooked chicken sausage, sliced (your favorite flavor - I used Trader Joe's Roasted Garlic style) (optional)
  
• 1/2 cup water or vegetable stock
  
• 2 cups washed baby spinach leaves
• 1 tablespoon lemon juice
  
• Salt to taste

In a large sauté pan, heat the olive oil over medium heat. Sauté the onion and garlic for 5 minutes. Add the roasted red peppers, oregano, and red chili flakes, and continue to sauté for 1 minute. Add the chickpeas and the chicken sausage (if using) to the sauté pan with the water or stock, and simmer for 5 minutes. Add the spinach leaves, fold them into the chickpeas mixture, and cook them for 1 minute, until the spinach leaves just wilt. Add the lemon juice, and season with the salt.

Adapted from the The Whole Foods Market Cookbook