Smoky Chorizo, Chickpea, And Spinach Soup

Total Time: 18 mins Preparation Time: 3 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 8 ounces chorizo sausage, cut into 1/2-inch pieces
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 2 teaspoons minced fresh thyme
• 1 teaspoon paprika
• 1 (14 1/2 ounce) can diced tomatoes
• 2 (15 ounce) cans chickpeas, rinsed
• 4 cups low sodium chicken broth
• 5 ounces baby spinach (5 cups)
• salt
• pepper

Recipe

• 1 heat oil in a dutch oven over med-high heat until just smoking.
• 2 add chorizo and cook until browned, about 4 minutes.
• 3 transfer to paper towel-lined plate.
• 4 add onion to now-empty pot and cook until softened, about 3 minutes.
• 5 add garlic, thyme, and paprika and cook until fragrant, about 30 seconds.
• 6 add tomatoes, chickpeas, and broth and simmer until flavors have melded and tomatoes are very soft, about 10 minutes.
• 7 transfer 2 cups soup to blender and process until smooth, 1-2 minutes.
• 8 return processed soup to pot.
• 9 stir in chorizo and spinach and cook until spinach has wilted, about 2 minutes.
• 10 season with salt and pepper to taste; serve.