Entrees
Chickpeas with Sausage and Kale
Makes about 6 cups
Chickpeas with Sausage and Kale
Makes about 6 cups
This is hearty enough to be served as a main dish when served over rice.
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
carb. 21g
pro. 8g fat 7g
sat. fat 2g
chol. 34mg
sod. 575mg calc. 56mg
fiber 4g
Ingredients
- 1 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
*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.
Preparation
- Put the oil into the cooking pot of the Cuisinart® Multicooker. Select Sauté/Brown, set the temperature to Low, and press Start.
- 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.
- 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.
- When the tone sounds, press the Steam Release button to quickly release pressure.
- Once the pressure is completely released, carefully open the lid and transfer to a serving bowl. Taste and adjust seasoning as desired.
