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Chorizo Stew with Kale

Rachael Ray : Food Network
  • 35 minutes
  • Serves 4

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