Chicken Sausage with Spinach and Chick Peas

I was watching the Food Network and The Barefoot Contessa was cooking with the chef Daniel Boulud.  The dish they made, Spicy Mergues with Spinach and White Beans required a Dutch oven and more than 9 1/2 hours total prep time.  It looked delicious and I'm a sucker for a one pot meal, but who has that kind of time?  Or a Dutch oven?  The recipe that follows is still delicious, but I cut some corners and you can get it on the table in less than 45 minutes.  Did I mention that it is also cheap and easy? Enjoy!

Chicken Sausage with Spinach and Chick Peas

Ingredients

Olive oil

10 oz bag of spinach

2 onions, chopped

4 gloves garlic, chopped

2 Tb fresh cilantro (remember that vegetable garden you were supposed to plant?)

salt, ginger, pepper, nutmeg, cayenne pepper

30 oz can of chick peas

1 lemon

2 pounds (or so) coiled chicken suasage

In a large stock pot, heat about 2 - 3 Tb oil over medium high heat.  Add spinach and stir until wilted.  

Add onions, garlic and spices ( a pinch of each more or less). Saute 5 minutes.  

Add chick peas, plus liquid.  Bring to a boil and simmer half covered for 15 minutes.

In a fry pan, brown sausage on both sides.  It does not have to be cooked through.

Squeeze juice from the lemon over the chick peas.  

Add sausage.Cook half covered until the sausage is cooked through and the liquid is mostly gone.