Fisherman's stew with kale, chickpeas, and shrimp

Ingredients:

• 700 g of peeled and deveined medium-sized shrimp
• 225g peeled and chopped chorizo ​​sausages
• 1 peeled and chopped high-starch potato
• 1 thinly sliced ​​Fresno or Dutch pepper
• 1 small bunch kale (leaves removed and chopped)
• 1 can (425 g) chickpeas (drained)
• 1 can (425g) diced tomatoes or diced tomatoes with chili pepper
• 1 tbsp. l. olive oil
• 1 medium onion, chopped
• 1 peeled and chopped carrot
• 3-4 cloves of garlic, sliced ​​or thinly sliced
• 2 tablespoons chopped fresh thyme
• 1 bay leaf
• Freshly grated nutmeg
• 3 cups chicken broth
• Salt and ground black pepper
• Juice of 1 lemon
• Portuguese buns for serving

Preparation:

1. In a Dutch oven or soup pot, heat 1 tablespoon olive oil over medium-high heat, add chorizo ​​and render fat for 2 minutes.
   
   Then add the potatoes, onion, carrots, garlic, chili pepper, thyme, and bay leaf. Cook until softened, 5-6 minutes. Add the kale and cook until wilted, then sprinkle with a little nutmeg.
2. Add the chickpeas, tomatoes, and broth to the pan, bring to a gentle simmer, and season with salt and pepper if needed. Let cool and serve as a pre-cooked dish.
   
   Before serving, reheat the chorizo ​​and vegetable sauce base in a shallow bowl. 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, drizzled with olive oil, with warm Portuguese bread rolls.