Sausage with Chickpeas & Kale
| Prep Time: 45 min | Serves: 2 |
| Cooking Time: 30 min | Yield: 2 Bowls |
A one-skillet dish that is packed full of protein and vitamins. As a vegetarian I use Tofurky Polish sausage links, but someone that eats meat could easily opt for something like Turkey sausage.
Ingredients
- 2 link Kielbasa Polish-style Sausage
- 1 1/2 cups Garbanzos
- 2 cups Kale
- 1/2 cup Onions
- 2 Garlic Clove
- 1 tsp Extra Virgin Olive Oil
- 1 tsp Dried Sage
- 1 tsp Marjoram, Dried
- 1/2 tsp Spices - Smoked Paprika
Directions
Warm the olive oil on medium heat in a large, deep skillet.
Toss in the diced onions and saute until slightly translucent, then add the minced garlic cloves. Cook for 2-3 minutes.
Pour in your rinsed and drained chickpeas (1 can). Stir occasionally until the chickpeas are lightly browned - about 5-10 minutes.
Add your sliced sausage links, cover, and let cook through. Take the lid off every now and then to give it a stir so the bottom doesn't scorch. When you do this add a tablespoon or two of water or stock to prevent the dish from drying out.
When your sausage is cooked through, add in your chopped kale. Cover until the kale wilts but is still a bright green color. Salt and pepper to taste.
Tasty on it's own or over a bowl of rice!