Chickpeas with Sausage and Kale

Makes about 6 cups

      tablespoon olive oil
2    garlic cloves, thinly sliced
2    links precooked chicken
      sausage, sliced*
1    tablespoon white wine
1    bunch Lacinato (flat) kale, chopped into
      small pieces (4 to 5 cups, chopped)
2    cups cooked chickpeas**
½   cup chicken broth, low sodium

Nutritional information per serving (1 cup):
Calories 180 (36% from fat) • carb. 21g • pro. 8g fat 7g • sat. fat 2g • chol. 34mg • sod. 575mg calc. 56mg • fiber 4g

1. Put the oil into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown,
set the temperature to Low, and press Start.
2. Once the unit is preheated and the oil is hot,
add the garlic and sausage and cook until the
sausage is nicely browned. Stir in the wine
and cook until completely reduced.
Press Stop.
3. Add the kale, chickpeas, and broth. Secure
the lid and select Custom. Set the pressure to
Low, the time for 1 minute, and press Start.
4. When the tone sounds, press the Steam
Release button to quickly release pressure.
5. Once the pressure is completely released,
carefully open the lid and transfer to a serving
bowl. Taste and adjust seasoning as desired.
*We used the precooked sausage, which is easily
sliced. You can also use raw sausage; just take
it out of the casings and crumble while cooking.
Be sure to cook through until no longer pink.
**If using chickpeas that were previously cooked
in the Multicooker, cook them on the slightly firm
side so they hold up well in this dish.