Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 1 ½ cups, 225 g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 6 g)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup, 150 g)
  • 4 ounces (113 g) Spanish chorizo, casing removed and chopped
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon cayenne pepper (2.5 ml)
  • 1 (14.5-ounce) can (411 g) diced tomatoes, undrained
  • 6 cups (1.4 L) chicken broth (low sodium)
  • 2 (15-ounce) cans (850 g total) chickpeas, drained and rinsed
  • 1 cup (240 ml) chopped fresh spinach
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 3 minutes, until fragrant.
  2. Add the chorizo to the pot and cook, breaking it up with a wooden spoon, until browned and crispy, about 5-7 minutes. The chorizo will release its flavorful oils.
  3. Stir in smoked paprika and cayenne pepper. Cook for 1 minute, until fragrant. Add diced tomatoes and cook for 5 minutes, stirring occasionally. This helps to deepen the tomato flavour.
  4. Pour in chicken broth and bring to a simmer.
  5. Add chickpeas and simmer for at least 20 minutes to allow the flavors to meld. Longer simmering is fine, even up to 45 minutes.
  6. Stir in spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
  7. Ladle soup into bowls and garnish with fresh parsley and lemon wedges (if desired). Serve hot.