First, make the broth. Add the sun-dried tomatoes, rosemary, water and extra virgin olive oil to a blender or Magic Bullet. Blend until smooth.

Pour the the tomato-rosemary mixture and chicken broth into a deep skillet over medium heat. Drain and rinse the chickpeas and add to broth with the garlic.

Meanwhile, slice sausage on a bias and saute with the onions in a safe, nonstick skillet just until lightly golden.

Add the sausage and onions to the broth. Stir to combine and heat through. Remove from heat. Place the spinach on top and cover to wilt. Stir to combine.

Pour among bowls. Serve.