Chickpea Chorizo Spinach Soup
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
- 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
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