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1
Heat a deep pot over medium-high heat.
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2
Add the EVOO, chorizo, and andouille and sear the sausages for 1 to 2 minutes, then add the onion, bell pepper, garlic, and bay leaf.
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3
Cook for 5 minutes, stirring occasionally.
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4
Add the kale to the pot.
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5
Cover the pot and wilt the greens, 2 minutes.
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6
Season the greens with salt and pepper.
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7
Add the chickpeas, tomatoes, and stock to the pot and bring the stoup to a full boil.
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8
Reduce the heat back to medium and cook 10 minutes longer.
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9
Add hot sauce to your taste.
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10
While the stoup is cooking, start on your snack.
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11
Cut the manchego into small enough chunks that will fit into where the pit was in the jumbo green olive; you will need 20.
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12
Stuff each olive with the small chunk of cheese.
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13
Cut the slices of ham in half across.
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14
Bundle the ham around the olives and tie off with a chive blade.
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15
Pile up your bundles and start snacking!
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16
Finish the stoup by removing the bay leaf and adding the chopped parsley.
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17
Chorizo is garlicky, spicy pork sausage that is used frequently in both Spanish, and Mexican-style dishes.
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18
Andouille sausage is a smoked spicy sausage that you have probably had before if you have ever had Cajun-style cuisine.
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19
It is flavored with garlic, paprika, cayenne, and thyme.
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20
Both are located in the packaged-meats section of the market near kielbasa, franks, and wursts.
