2 tablespoons extra virgin olive oil (EVOO)
1 pound chorizo, casing removed and diced
3 medium white, waxy potatoes, such as Yukon Gold, peeled and cut into chunks
2 medium onions, chopped
4-6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, stems removed and coarsely chopped
Coarse salt and pepper
1 can chickpeas (15 ounces), drained and rinsed
1 can diced tomatoes (15 ounces)
1 quart chicken broth
A loaf of crusty bread, warmed through
Heat the EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves.
Cook for 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add the chickpeas, tomatoes and broth to the pot and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.
Reduce the heat back to medium and cook for 5-10 minutes longer, until the potatoes are tender. Serve soup with hunks of crusty bread alongside.