Rachel Ray has me itching to try this recipe for an inticing looking “stoop” servered with chapata. The chicken parm soup aint lookin’ so bad either.

Rioja Stoop

• 3 tablespoons extra-virgin olive oil (EVOO), divided
• 1 pound chorizo, casing removed and cut into medium dice
• 4 portobello mushrooms, stems removed and caps chopped into large chunks
• 1 large onion, chopped
• 2 Idaho potatoes, peeled and cut into large dice
• 3 garlic cloves, finely chopped
• 2 red bell peppers, chopped into large chunks
• 1 fresh bay leaf
• Salt and freshly ground black pepper
• 1 tablespoon smoked paprika
• 1/2 bottle Rioja red wine
• 3 to 4 cups chicken stock
• 1 14-ounce can chickpeas, drained
• 2 small bunches kale or 1 large bunch, leaves ripped from stalks and chopped

Chapata

• 1 ciabatta loaf, split lengthwise and lightly toasted
• 4 tomatoes, cut in halves
• Extra-virgin olive oil (EVOO), for drizzling
• Salt and freshly ground black pepper

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