Preheat a large, heavy-bottomed pot over medium-high heat with 1 tablespoon EVOO, about one turn of the pan. Cook chorizo until nice and crispy, 4-5 minutes. Remove to a paper towel-lined plate to drain any excess fat.
To the same pot, add remaining 2 tablespoons of EVOO, about 2 turns of the pan, then add the mushrooms, onion and potatoes. Cook, stirring occasionally, until golden brown and slightly crispy, 4-5 minutes.
Add the garlic, red bell peppers and bay leaf, and season with salt and freshly ground black pepper. Cook for 5-6 minutes, until the veggies soften up a bit, then add the smoked paprika and wine. Cook 3-4 minutes, so the liquid reduces by half, then add the chicken stock, chickpeas and kale.