Heat some olive oil in a heavy pot or casserole. Add the onions, bay leaves and a large pinch of salt, then saute over a medium heat until they start to soften and change colour.
Throw in the garlic and fennel seeds, mix everything together then continue cooking for another 2 or 3 minutes before adding the chorizo. Cook for a further 10 minutes or so, letting the chorizo release its oil and flavor everything.
This is a good time to peel and chop your celeriac if you haven’t done so already. When you’re ready, add this to the pot and stir well. Add the tomatoes and sugar and allow everything to fry for a few minutes before pouring in the stock and chickpeas. Bring everything to the boil then turn the heat down, cover and simmer for about 30 minutes.
Wash the kale well and remove any tough stalks. Roughly shred it and add it to the pot. Continue cooking for another 30 minutes, removing the lid for the final 15. Before serving, check the seasoning, adding more salt if you think it needs it plus a decent grinding of black pepper. To serve, add a scattering of chopped parsley if you have it.