This soup is ever so much better than I expected and I was expecting good! Fast, easy, healthy, and warming. I love the exactly perfect heat of the smoked paprika combined with the almost sweet chorizo sausage. It smells good and tastes better. Make it!
If you are feeding young children you might want to start slowly with the smoked paprika - the 3/4 tsp produces a nicely hot spiciness that could be more than they would like. Taste and add more according to their (or your) tolerance. That said, this isn't crazy hot but I know kids :)
smoked paprika soup with chickpeas & chorizo
(adapted from 20 minute supper club)
2 Tbsp olive oil
1 large onion, chopped
1 1/3 cup diced celery
2 cloves garlic, minced
3/4 tsp smoked paprika
1 tsp herbes de provence
1 540ml can chickpeas, drained and rinsed
4 cups chicken broth
1 796ml can diced tomatoes
1 tsp coconut palm sugar
1 cup diced semi-dry cured chorizo sausage
baby spinach and/or baby kale leaves
3 Tbsp chopped celery leaves
1 tsp sea salt
freshly ground black pepper
In a large pot heat the olive oil over medium heat. Add the onions, celery, and garlic. Saute until the onions begin to soften. Add the chickpeas and paprika - stir until the paprika is warmed and evenly mixed in. Add chicken broth, tomatoes, herbes de provence, 1/4 cup of the diced sausage and coconut palm sugar. Bring just to a boil, then reduce heat and simmer for 15 minutes.
Remove roughly 1/3 of the soup mixture from the pot and puree with an immersion blender until smooth. (Alternately process in a blender after allowing the soup to cool for about 10 minutes. Really, let it cool. The alternative to the short wait is a mess you don't want to deal with.) Return the pureed mixture to the pot and stir to combine. Stir in the chopped celery leaves and remaining diced sausage. Taste for seasoning; add sea salt and freshly ground black pepper if you wish.
Put a small handful of fresh spinach or baby kale leaves in the bottom of each serving bowl. Ladle hot soup over and serve.