Chickpea, Chorizo & Spinach Soup Recipe

“Chorizo lends this Mediterranean-inspired spinach soup recipe a smoky paprika flavor, and since the chorizo is sautéed first, much of the fat is drained away. Be sure to buy dry-cured, salami-style Spanish chorizo, not soft, Mexican-style sausage by the same name. ”

Ingredients

• • 4 ounces Spanish chorizo, cut into ¼-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
  • ½ teaspoon ground cumin
  • 1 cup canned crushed tomatoes or tomato puree
• • 4 cups low-sodium chicken broth
  • 1 15-ounce can chickpeas, rinsed
  • ½ teaspoon paprika (regular sweet)
  • ¼ teaspoon smoked paprika
  • 4 cups baby spinach
  • ½ teaspoon freshly ground pepper

Directions

• 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.
• 2 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.
• 3 Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.