- Preheat a rondeau and sauté sausages without oil over medium heat. Its own fat will help to brown them. No need to add oil.
- In the meantime, wash the chard leaves and stems in a large sink of cold water. Lift the chard out of the water, leaving the grit at the bottom of the sink. Shake off the excess water, but do not dry the chard.
- Tear the stems from the leaves and chop the stems crosswise into 1/2-inch pieces; set aside. Stack the leaves and coarsely chop them. Keep the stems and leaves separate.
- Add onion and garlic and sauté until cook. About 7 minutes.
- Add the chard stems. Cook, stirring occasionally, until the stems soften, about 4 minutes.
- Toss in the cumin and red pepper flakes.
- Stir in the tomato sauce and the garbanzos, with 2 to 3 cups of water. Bring it to a boil for about 5 minutes.
- Stir in the leaves a handful at a time until wilted. Cover and cook, stirring occasionally, until the chard is tender, about 5 minutes. Taste and season with salt and pepper as needed.
- Serve it hot in a bowl.