Ingredients

• 2 tbsp (30 mL) extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 3 cups (750 mL) sodium-reduced chicken stock or chicken stock, homemade
• 2 cups (500 mL) cubed peeled sweet potatoes
• 3 spicy turkey sausages, cubed
• 1 sweet red pepper, chopped
• 1 can (19 oz/540 mL) chickpeas
• 3 cups (750 mL) chopped kale

Method

1. Soak chickpeas in cold water, gently rub off the skin with your fingers. Rinse, drain and set aside until ready to use.
2. In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add turkey sausage and fry for about 3 minutes.
3. Add stock, 3 cups (750 mL) water, sweet potato, red pepper and chickpeas; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 15 minutes.
4. Add kale; simmer until tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.)

Notes