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The Boston Globe

Food & dining

Recipe for Portuguese-style chickpeas (Grao-de-bico)

Serves 4

½ pound chickpeas, picked over
and soaked overnight in
water to cover
¼ pound linguica (Portuguese
sausage), 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 and
roughly chopped

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