- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 Turkish bay leaf
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large boiling potato, peeled and cut into 1/2-inch pieces
- 3/4 pound kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor
- 3 1/2 cups reduced-sodium chicken broth
- 2 cups water
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1/4 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
- Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.