Active Time

　　20 min

　　Total Time

　　45 min

Ingredients

　　1 medium onion, chopped (1 cup)

　　2 garlic cloves, chopped

　　1 Turkish or 1/2 California bay leaf

　　1 teaspoon salt

　　1/8 teaspoon black pepper

　　2 tablespoons extra-virgin olive oil

　　1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces

　　3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)

　　3 1/2 cups reduced-sodium chicken broth (28 fl oz)

　　2 cups water

　　1 (14-oz) can chickpeas, rinsed and drained

　　1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)

　　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.

Nutrition Per Serving

　　Total fat 13g

　　Saturated Fat 4g

　　Cholesterol 16mg

　　Sodium 433mg

　　Carbohydrate 31g

　　Fiber 5g

　　Protein 13g

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/623462/2?mbid=HDEPI) ›