1 tablespoon extra-virgin olive oil
8 ounces chorizo, casing removed and chopped
1 starchy potato, peeled and chopped
1 medium onion, chopped
1 carrot, peeled and chopped
3 to 4 cloves garlic, chopped or thinly sliced
1 Fresno or Holland pepper, thinly sliced
2 tablespoons chopped fresh thyme
1 bay leaf
1 small bunch flat-leaf kale, leaves stripped and chopped
Freshly grated nutmeg
1 (15-ounce) can chick peas, drained
1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
3 cups chicken stock
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, deveined and stemmed
Juice of 1 lemon
Portuguese rolls, for serving
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