Serves 4
| ½ | pound chickpeas, picked overand soaked overnight inwater to cover |
| ¼ | pound linguica (Portuguesesausage), cut into small pieces |
| 1 | medium onion, chopped |
| 2 | cloves garlic, finely chopped |
| 2 | tablespoons red wine vinegar |
| 1 | tablespoon chili powder |
| Few sprigs fresh thyme | |
| Salt, to taste | |
| 1 | bunch kale, stemmed androughly chopped |
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