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 |
1. Drain the chickpeas and transfer to a large pot. Add sausage, onion, garlic, vinegar, chili powder, thyme, salt, and water to just cover.
2. Bring to a boil, lower the heat, and cover the pan. Simmer for 2 hours. Add the kale and continue cooking, covered, for
1 hour, or until chickpeas are tender.
(Total simmering time is 3 hours.)
Adapted from Kinfolk, Volume 5