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Heat large sauté pan over medium-high heat. Coat with a couple tablespoons of olive oil, and heat oil.
Add onion and garlic and cook until they begin to soften, about 4 minutes.
Add ground sausage, 1 teaspoon of kosher salt, lots of freshly ground black pepper, oregano, and pepper flakes and cook, breaking up the sausage into bite-sized pieces and browning them, about 6 to 8 minutes.
Add tomatoes and chickpeas and bring mixture to a boil, then lower the heat to keep it at a simmer.
Taste for seasoning; usually add another 1 teaspoon kosher salt and more black pepper.
Simmer the chickpeas in the sauce for 10 minutes, or for 20 to 25 minutes for a softer texture.
If the mixture looks too thick, add ½ cup water, ¼ cup at a time, until you get a thick but saucy consistency.
Add kale and let it cook until wilted, 2 to 3 minutes.
To finish, heat your oven’s broiler. If your pan isn’t ovenproof, transfer chickpea mixture to a baking dish.
Scatter the top with both cheeses and broil until the cheese is melted and browned in spots.
Eat right away.