Spicy Sausage, Kale, and Chickpea Stew

Today was cold and snowy, which inspired me to try and replicate Red Hog's Sausage, Tomato, Greens, and Chickpea Stew.  It is the perfect warm dinner for a cold and snowy night like tonight!  I put this together based on what I remember from Red Hog, as well as some recipes from both my cookbooks and online.  

Feel free to add more chicken broth if you would like this to be more "soupy" or to eliminate the sausage (add some red pepper flakes to give some heat) and use vegetable stock to make this vegetarian.  

Makes about 3 quarts - keeps well in the freezer

Ingredients:
4 hot Italian sausages, sliced (about 1.5 pounds) - I used Red Hog's hot Italian sausage 
Olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 quart chicken stock
28 ounce can diced tomatoes
2 bunches lacinato kale, stemmed and chopped
2 cans chickpeas - drained and rinsed - I used Goya, my usual go to brand for canned beans

Equipment:
Immersion blender
5-6 quart dutch oven - I use a #26 Le Creuset

Directions:
1.  Saute the sausage in about 1 T. of olive oil until done, about 10-12 minutes.

2.  Remove sausage to a paper towel line plate to drain and discard the fat in the pot.
3.  Coat the bottom of the pot with fresh oil and saute the onions until starting to brown, about 10 minutes.  Scrape the bottom and sides of the pot to release any brown bits.  Add the garlic and saute a few minutes longer.

4.  Add the chicken stock and one can of chickpeas to the pot.  Use and immersion blender to puree the beans to give the stew some body - although you may eliminate this step if desired.
5.  Add the tomatoes, kale, and remaining can of chickpeas, cover and simmer for 30 minutes.

6.  Add the sausage, cover and simmer for another 30 minutes.

Serve with crusty bread (from Blue Dog Bakery & Cafe) and a sprinkling of grated Parmesan cheese.