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Rioja Stoup

Serves 4-6 servings

Originally aired

INGREDIENTS
  • 3 tablespoons extra-virgin olive oil (EVOO), divided
  • 1 pound chorizo, casing removed and cut into medium dice
  • 4 portobello mushrooms, stems removed and caps chopped into large chunks
  • 1 large onion, chopped
  • 2 Idaho potatoes, peeled and cut into large dice
  • 3 garlic cloves, finely chopped
  • 2 red bell peppers, chopped into large chunks
  • 1 fresh bay leaf
  • Salt and freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1/2 bottle Rioja red wine
  • 3 to 4 cups chicken stock
  • 1 14-ounce can chickpeas, drained
  • 2 small bunches kale or 1 large bunch, leaves ripped from stalks and chopped
PREPARATION

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.

Give everything a good stir so the kale starts to wilt, then add reserved chorizo. Cook for 20 minutes until the stoup reduces to a consistency that's slightly thicker than a soup but not as thick as a stew!

Ladle into bowls and serve with Chapata alongside. Yum-O!

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