Heat 1 tablespoon extra-virgin olive oil in a Dutch oven
pot over medium-high heat, add the chorizo and render
2 minutes. Then add the potato, onion, carrot
, garlic, chile pepper
, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale
and season with a little nutmeg
. Stir in the chickpeas
, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
Heat the chorizo
and vegetable sauce
base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon
and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle
of extra-virgin olive oil, and warm Portuguese rolls alongside.