Sausage and Clams with Chickpeas

Ingredients

• 15.5 ounce chickpeas rinsed drained canned (garbanzo beans)
• 14 ounce less-sodium chicken broth fat-free canned
• 3  garlic cloves chopped
• 12 ounces turkey sausage italian hot
• 10 ounces kale chopped
• 16  littleneck clams 
• 2 tablespoons madeira wine dry
• 0.5 cup onion chopped
• 0.1 teaspoon salt 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over high heat. Coat pan with cooking spray.
2. Remove casings from sausage.
3. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. 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. Stir in clams and chickpeas; cook, covered, 10 minutes or until shells open. Discard any unopened shells.