Smoky Chorizo, Chickpea, and Spinach Soup

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READY IN: 18mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a Dutch oven over med-high heat until just smoking.
  • Add chorizo and cook until browned, about 4 minutes.
  • Transfer to paper towel-lined plate.
  • Add onion to now-empty pot and cook until softened, about 3 minutes.
  • Add garlic, thyme, and paprika and cook until fragrant, about 30 seconds.
  • Add tomatoes, chickpeas, and broth and simmer until flavors have melded and tomatoes are very soft, about 10 minutes.
  • Transfer 2 cups soup to blender and process until smooth, 1-2 minutes.
  • Return processed soup to pot.
  • Stir in chorizo and spinach and cook until spinach has wilted, about 2 minutes.
  • Season with salt and pepper to taste; serve.
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