- Grill the sausages until evenly browned all over, cool, then cut into thick slices and set aside.
- Heat the oil in a large saucepan over a medium heat, add the onion and cook gently for 7 minutes or until softened and lightly golden. Stir in the garlic, cinnamon and allspice.
- Add the carrots and the red pepper to the pan, then stir in the stock. Bring to the boil, then reduce heat and simmer for 10 minutes, partially covered. Toss in the kale and simmer for a further 10 minutes until the vegetables are just tender.
- Stir in the chickpeas and sausage slices, warm through, then serve sprinkled with Parmesan.
When kale is not available, you could add other shredded leafy greens or even some small broccoli florets. Some pan-fried, sliced, spicy sausage, like chorizo, would also be good in place of the grilled fresh sausages.