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, freshly ground black pepper, oregano, and pepper flakes. 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 and adjust as needed. Simmer for 10-25 minutes to soften the chickpeas. If the mixture looks too thick, add water until you get a thick but saucy consistency. Add kale and let it cook until wilted, 2 to 3 minutes.
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.