2 onions or shallots, diced small
1 1/2 teaspoons of fresh thyme or 1 teaspoon of dried
3-4 Tablespoons of olive oil
3 cloves of garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 teaspoon salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
1 ½ cups dry garbanzo beans, cooked, or two 15 oz. cans of chickpeas
Salt and pepper

If using dry chickpeas, soak overnight. Cook them in at least four cups of water for three hours until soft. Be sure not to put salt in until peas are fully cooked. Cook the onions and thyme in the olive oil over medium until soft. Increase the heat and add the garlic, pepper flakes, tomatoes, bay leaf, salt and 1/3 cup wine. Stew for 15 minutes. Add the cooked chickpeas and the 8 cups of liquid. Simmer for 20-30 minutes to let the peas absorb the flavors. Add the kale leaves and cook ten more minutes. Add salt and pepper to taste.

2 onions or shallots, diced small
1 1/2 teaspoons of fresh thyme or 1 teaspoon of dried
3 cloves of garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 teaspoon salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
Two 15 oz. cans of chickpeas
Salt and pepper to taste

Layer all ingredients into a slow cooker except the kale, salt, and pepper. Place onions and garlic on the bottom, followed by the tomatoes, and then the chickpeas. Sprinkle herbs over everything and pour liquids in. Turn the slow cooker on to low, and let it cook eight to nine hours. Put in the kale and continue to cook on the low setting for another 30 minutes. Add salt and pepper to taste, and serve.