Ingredients 4 - 6 servings:
1 tablespoon Canola oil
1 cup yellow onion, diced
3 ounces spicy sausage or ham, diced
1/2 bunch kale, rinsed, leaves stripped off stem and chopped
3 cups cool water
1 pound canned chickpeas
Sea salt and freshly ground pepper
4 -6 slices toasted baguette
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Heat the oil in a saucepan. Saute the onion pieces for 2 minutes before adding the sausage pieces. After an additional minute begin adding the kale, stirring to wilt as you add more. When all the kale is in the pan, add the water and bring liquid to a simmer. Cook slowly for 20 minutes uncovered.
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Drain and rinse the chickpeas. Add them to the soup, return to the simmer and cook an additional 5 minutes. Season to taste and serve over a slice of toasted baguette.
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Variation: Set aside 1/2 cup of chickpeas before pureeing the remainder. Add both whole and pureed peas to the soup.
