Pot-Roasted Chorizo and Potatoes with Chickpeas and Kale | Fast Ed

Ingredients

• 12 kipfler potatoes, washed
• 8 chorizo sausages
• ¼ cup extra virgin olive oil
• 2 red onions, thickly sliced
• 4 sticks celery, finely sliced
• 6 cloves garlic, crushed
• 2 bay leaves
• 1 tsp fennel seeds
• 2 cups rosé wine
• 1 cup fire-roasted capsicums, sliced
• 400g can chickpeas, drained
• 1 bunch kale leaves, shredded
• sea salt flakes and freshly-ground black pepper
• ½ bunch mint leaves
• ½ bunch dill, chopped
• lemon wedges and grilled baguette slices, to serve