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 moderate 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 capsicum to the pan, then pour in the stock and stir together thoroughly. Bring to the boil, then reduce the 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, sausage slices and seasoning and allow to warm through, then serve sprinkled with parmesan.