4-6cupskalestems removed and chopped into bite sized pieces
kosher saltto taste
black pepperto taste
Heat a medium Dutch oven or soup pot over medium-high heat. Once the pan is hot, add the olive oil. Then add the chorizo. Stir it around to break up the sausage and let it brown. This should take about 5-7 minutes. Once the sausage is browned, remove it from the pan. Also remove any oil in excess of about a tablespoon (just eyeball it!)
Put the pot back over the heat and add the onion and carrot. Also add a good pinch of kosher salt. Sweat in the remaining oil until the vegetables are tender and the onion is turning translucent. Add the garlic, paprika, cumin, and thyme. Cook another minute while stirring.
Add the tomato paste. Stir well to coat all of the vegetables and cook for about 2 minutes to brown the paste.
Add the crushed tomatoes and chicken stock. Also add the potatoes. Bring to a boil and then reduce to a strong simmer. Simmer for 15 minutes uncovered.
After 15 minutes, add the kale. It will seem like there is too much kale for the pot, but just keep adding slowing and it will wilt enough to get all of the kale in the pot. Bring to a simmer and simmer for 20-30 more minutes until the potatoes and kale are both tender.
Once the kale and potatoes are tender, add the chickpeas and give the soup a stir. Taste. If the soup needs more seasoning, add more salt and pepper. Then serve.