Chickpea, Chorizo and Spinach Soup

By dhoffmanlatter

Ingredients

• 4 ounces Spanish chorizo, cut into 1/4-inch pieces
• 1 tablespoon extra-virgin olive oil
• 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
• 4 medium cloves garlic, finely chopped
• 1/2 teaspoon ground cumin
• 1 cup canned crushed tomatoes or tomato puree
• 4 cups low-sodium chicken broth
• 1 15-ounce can chickpeas, rinsed
• 1/2 teaspoon paprika (regular sweet)
• 1/4 teaspoon smoked paprika
• 4 cups baby spinach
• 1/2 teaspoon freshly ground pepper

Preparation

Step 1

Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.
Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes