Smoky Chorizo, Chickpea, And Spinach Soup - cooking recipe

Ingredients

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

Preparation

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.