Portuguese Fisherman's Shrimp And Chorizo

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1 tablespoon extra-virgin olive oil

8 ounces chorizo, casing removed and chopped

1 starchy potato, peeled and chopped

1 medium onion, chopped

1 carrot, peeled and chopped

3 to 4 cloves garlic, chopped or thinly sliced

1 Fresno or Holland pepper, thinly sliced

2 tablespoons chopped fresh thyme

1 bay leaf

1 small bunch flat-leaf kale, leaves stripped and chopped

Freshly grated nutmeg

1 (15-ounce) can chick peas, drained

1 (15-ounce) can diced tomatoes or diced tomatoes with chiles

3 cups chicken stock

Kosher salt and freshly ground black pepper

1 1/2 pounds medium shrimp, deveined and stemmed

Juice of 1 lemon

Portuguese rolls, for serving

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