Chorizo Stew with Kale

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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