Spicy chorizo and chickpea braise with almond romesco recipe

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 chorizo, thinly sliced
• 1 red onion, cut into thin wedges
• 2 large carrot, halved lenthays, cut into 4cm chunks
• 2 celery stalks, cut into 4cm chunks on an angle
• 3 garlic cloves, crushed
• 2 tsp cumin seeds
• ½ tsp chilli flakes (optional)
• 2 small rosemary sprigs
• 1 bay leaf
• 125 ml (½ cup) white wine
• 500 gm kipfler potatoes, scrubbed, halved lenthways, cut into 4cm chunks on an angle
• 400 gm can chickpeas, drained and rinsed
• 500 ml (2 cups) chicken stock
• ½ bunch kale, stems removed, leaves torn
• Parsley, to serve
• Smoked almond romesco
• 280 gm jar wood-roasted piquillo peppers, drained
• 50 gm smoked almonds
• 1 garlic clove, crushed
• 1 tsp smoked paprika
• 80 ml (⅓ cup) extra-virgin olive oil
• 2 tbsp aged Sherry vinegar (see note)