Smoky Chorizo and Chickpea Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3/4 pound Mexican or Spanish-style chorizo sausage (about 3 links)
• 1 cup chopped onion
• 2 garlic cloves (finely chopped)
• 2 teaspoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper (or cayenne pepper)
• Kosher salt
• 2 15-ounce cans chickpeas (drained )
• 2 roasted red bell peppers (jarred or homemade, chopped)
• 3 cups chicken broth
• 2 cups loosely packed leafy greens such as kale, chard, spinach ( torn or chopped into bite-size pieces)
• 1/2 cup grated cheddar, Monterey Jack or Manchego cheese (plus more for serving)
• 1 cup cooked soup pasta (such as shells or orzo)

Instructions

1. 1

   Pour the oil into a soup pot or Dutch oven and place over medium heat. Stir in the chorizo and cook until it's not longer pink, about 5 minutes. If you're using plant-based chorizo, cook 2-3 minutes. Add the onion and garlic cook until the onion is softened, stirring frequently.

2. 2

   Add the tomato paste, both paprikas, cumin, red pepper, and 1½ teaspoons salt Stir to coat the spices in the oil.

3. 3

   Add the chickpeas, red bell pepper and 3 cups broth or water to the pot and bring to a simmer. Cook 20 minutes, uncovered. Adjust the heat to medium-low if it starts to boil.

4. 4

   Stir the greens into the hot stew until they wilt. Add the cheese and pasta (if using). Serve in bowls with additional cheese.