Chorizo Stew with Kale

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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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


  1. Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
  2. Get Rachael's shopping list for this episode's recipes here.