Chorizo Soup

2 small dried Spanish-style chorizo, diced

olive oil

1 medium onion, diced

3 stalks celery, diced

5 cloves garlic, minced

1/2 tsp Spanish paprika

1 can chickpeas, drained and rinsed

1 small can crushed tomatoes

about 3 cups chicken stock

about 1 lb of spinach

Heat olive oil and add chorizo. Let the fat render out of the sausage.

Discard excess fat.

Add onion, celery, garlic and and paprika -- turn down the heat and put the lid on the pot. Let cook until softened, about 15 minutes.

Add chickpeas, tomatoes and chicken stock. Simmer for 25 minutes.

Add spinach, cook until wilted (about 10 more minutes).

Serves 4.

Adapted from a Jamie Oliver recipe I read once, I think.