Chorizo and Chickpea Soup

Had this with a good IPA. A Chianti could also work.

Ingredients

• 4 ounces chorizo, spanish, cut into 1/4-inch pieces
• 1 tablespoon extra-virgin olive oil
• 2-3 large leeks, white and light green parts only, halved lengthwise, 1/2 slices, and rinsed
• 2-3 medium cloves garlic, pressed
• 1/2 teaspoon ground cumin
• 1 cup crushed tomatoes, canned, 1 small can
• 4 cups low sodium chicken broth (or 2 cups broth and 2 cups water)
• 30 ounces chickpeas, canned (2x15 ounce cans) rinsed
• 1 teaspoon paprika (hot, smoked, or sweet...your choice)
• 4 cups spinach (cut off the stems while still bunched; drop in sink of water and trim any stems you missed)
• 1/2 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.