Sausage and Clams With Chickpeas

RedVinoGirl's Note:

This is a recipe I have not yet tried that I found on Cooking Light. Sounds like everything I would love in a recipe! It states you can use sweet turkey Italian Sausage if you don't like things spicy. I plan to serve this over spaghetti and linguine for a complete meal!

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 4

Yield: 4

• cooking spray
• 453.59 g hot Italian turkey sausage
• 118.29 ml onion, chopped
• 3 garlic cloves, chopped
• 29.58 ml madeira wine or 29.58 ml dry sherry
• 1892.72 ml kale, chopped (about 10 ounces)
• 0.59 ml salt
• 396.89 g can fat-free chicken broth or 396.89 g can low sodium chicken broth
• 16 littleneck clams
• 439.41 g can chickpeas, rinsed and drained (garbanzo beans)

Directions:

1. Heat a Dutch oven over high heat. Coat pan with cooking spray.
2. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble.
3. Reduce heat to medium. Stir in chopped onion and garlic; cook 1 minute, stirring occasionally.
4. Add Madeira; cook 1 minute or until liquid evaporates.
5. Add kale, salt, and chicken broth; cover, reduce heat, and simmer 15 minutes.
6. Stir in clams and chickpeas; cook, covered, 10 minutes or until shells open. Discard any unopened shells.