INGREDIENTS
1
12- to 16-ounce package Spanish chorizo
2
Bay leaves
1 14.5 ounce can
Chickpeas
3 cloves
Garlic
1
Onion, large
1 28 ounce can
Tomatoes, stewed
1
bundle Tuscan kale
4 cups
Chicken stock
1 tsp
Paprika, smoked sweet
2
Salt and pepper
2 tbsp
Olive oil
4
Portuguese rolls, toasted
2
Large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices