Chorizo Stew with Kale

Ingredients

• 2 tablespoons olive oil, plus some for drizzling
• One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
• 2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
• Salt and pepper
• Salt and pepper
• 1 teaspoon smoked sweet paprika (1/3 palmful)
• 3 to 4 cloves garlic, peeled and thinly sliced
• 2 bay leaves
• 1 large onion, quartered lengthwise then sliced 1/4-inch thick
• 1 bundle Tuscan kale, stemmed and thinly sliced or chopped
• 4 cups chicken stock
• One 28-ounce can stewed tomatoes
• One 14.5-ounce can chickpeas, drained
• 4 Portuguese rolls, toasted

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