- 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
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!