- 4 ounces Spanish chorizo, cut into 1/4-inch pieces (Be sure to buy dry-cured, salami-style Spanish chorizo, not soft, Mexican-style sausage by the same name.)
- 1 tablespoon extra-virgin olive oil
- 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
- 4 medium cloves garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1 cup canned crushed tomatoes or tomato puree
- 4 cups low-sodium chicken broth
- 1 15-ounce can chickpeas, rinsed
- 1/2 teaspoon paprika (regular sweet)
- 1/4 teaspoon smoked paprika
- 4 cups baby spinach
- 1/2 teaspoon freshly ground pepper
- 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.
- 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.
- Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.
Per serving: 320 calories; 14 g fat ( 4 g sat , 7 g mono ); 23 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 15 g protein; 7 g fiber; 643 mg sodium; 887 mg potassium.