Smoky Spanish Chorizo and Chickpea Soup with Spinach

1

Heat the olive oil in a large pot or Dutch oven over medium heat.

2

Add the sliced chorizo and cook for 3-4 minutes until it releases its red oil and becomes slightly crispy at the edges.

3

Add the chopped onion to the pot and sauté for about 5 minutes until it is softened and translucent.

4

Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant, being careful not to burn the garlic.

5

Add the drained chickpeas, diced tomatoes (with their juices), and chicken broth to the pot.

6

Increase the heat to bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.

7

Stir in the fresh spinach and cook for 2-3 minutes until the leaves are just wilted.

8

Season with salt and black pepper to taste, then serve hot with a slice of crusty bread.

Ingredients