This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

• 1 tablespoon olive oil
• 3/4 pound Spanish chorizo (preferred brand Gaspar’s Chourico or D’Artagnan)
• 1 to 2 cloves garlic, finely chopped
• 1 28-ounce can stewed tomatoes
• 1 14-ounce can chickpeas, drained
• 1 quart chicken stock
• 1 large bunch flat-leaf or Tuscan kale, stemmed and cut into 1/2-inch strips or coarsely chopped 

Preparation

Remove casing from sausage and dice. Heat olive oil, 1 turn of the pan, over medium-high heat in a soup pot. Add chorizo and render 1-2 minutes, add garlic and stir 1 minute. Add tomatoes, chickpeas and stock; wilt in kale. Simmer until ready to serve.

Serve with charred or grilled ciabatta rolls slathered with Romesco Sauce.