Portuguese Casserole Stew – Rachael Ray

Ingredients

• 1 pound baby potatoes, halved
• 3-4 small ribs celery, chopped
• 1 large or 2 medium onions, chopped
• 1/2 cup chopped pimento peppers from a jar, drained
• 1 can chickpeas, drained
• 1 small bunch kale, stemmed and chopped
• 3 cloves garlic, chopped
• Salt and pepper
• 2 teaspoons smoked sweet or regular sweet paprika
• 1/4 cup extra virgin olive oil (EVOO)
• 1 can stewed tomatoes or diced tomatoes with chilies (28 ounces)
• 1 pound Spanish-style dry chorizo, casing removed and cut into slices 2 inches thick
• 4 Portuguese rolls