Sausage and Clams With Chickpeas

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!

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

•  cooking spray
• 1  lb  hot Italian turkey sausage
• 1⁄2 cup onion, chopped
• 3  garlic cloves, chopped
• 2  tablespoons madeira wine or 2  tablespoons dry sherry
• 8  cups kale, chopped (about 10 ounces)
• 1⁄8 teaspoon salt
• 1 (14 ounce) can fat-free chicken broth or 1 (14 ounce) can low sodium chicken broth
• 16  littleneck clams
• 1 (15 1/2ounce) 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.