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
2 Idaho potatoes, peeled and cut into large dice
3 garlic cloves, finely chopped
1 large onion, chopped
2 red bell peppers, chopped into large chunks (Piquillo peppers may also be substituted)
1 fresh bay leaf
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1/2 bottle Rioja red wine
2 small bunches or 1 large bunch kale, leaves ripped from stalks and chopped
1 can chickpeas (14 ounces), drained
3-4 cups chicken stock
1 bunch parsley, chopped
Pre-heat a large, heavy-bottomed pot over medium-high heat with one tablespoon EVOO, about one turn of the pan. Cook chorizo until nice and crispy, about 4-5 minutes. Remove to a paper towel-lined plate to drain any excess fat.
To the same pot, add the remaining two tablespoons of EVOO, about two turns of the pan, then add the mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 4-5 minutes.
Add the potatoes, garlic, onions, red bell peppers, bay leaf and smoked paprika. Season with salt and freshly ground black pepper. Cook for 5-6 minutes, until the veggies soften up a bit, then add the wine, kale and chickpeas.
Give everything a good stir so that the kale starts to wilt, then add in the chicken stock and reserved chorizo. Cook for 20 minutes until the stoup is slightly thicker than a soup, but not as thick as a stew!
Just before serving, stir in freshly chopped parsley and ladle into bowls. Serve with Chapata bread alongside.