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1) Mince one whole garlic head and separate into 3 parts. -If you are not a garlic fan use half the head and (still) separate into 3 parts.
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2) Heat 2-3 tablespoons of Extra Virgin Olive Oil in a pan with 1/2 tablespoon of red pepper flakes.
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3) Chop onion and saute until lightly brown.
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4) While onion is sauteing, chop carrots and potatoes into pieces: 1 inch or less in size.
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5) Once onions are golden, add one part of garlic - saute for one minute
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6) Add carrots, potatoes, garbanzo beans, and 2nd part of garlic - stir until mixed well. Add additional extra virgin olive oil if needed and continue to saute.
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7) Remove pork chirizo from casing and add 1-2 tablespoons of balsamic vinegar - mix into vegetables. Chirizo will break apart and eventually look like specks in the stew.
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8) Coarsely chop two bunches of FRESH Kale and drop in the pot.
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9) Add 4 cans of chicken broth. (NOTE:: Kale will come to the top of the pot initially but it will wilt... only add 5 cans of chicken broth if you prefer more soup.)
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10) Sprinkle final part of garlic over top the kale.
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11) Bring Liquid to a light boil and reduce to simmer... leave at simmer for a minimum of 30 minutes. Stir occasionally and bring sunken vegetables to top.
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Spoon out portions and (if preferred) sprinkle parmesan cheese over top of each serving.
