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[quote=Anonymous][quote=Anonymous]I made this soup at someone's suggestion on this forum...

Chickpea, Chorizo, and Spinach Soup

3 tablespoons extra-virgin olive oil
1 extra large yellow onion, diced
Two (15.5-ounce) cans chickpeas, rinsed and drained
12 to 16 ounces Yukon Gold or russet potatoes, peeled or unpeeled, cut into 1/2-inch pieces
Chopped bell pepper (I used 1/2 a large green pepper and all of a small red pepper)
8 to 12 ounces Spanish chorizo, thinly sliced
1 teaspoon freshly cracked black pepper, plus more as needed
10 cups chicken broth
6 to 10 ounces baby spinach

Directions
Step 1
In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the chickpeas, potatoes, peppers, and pepper. Then, add the broth.
Step 2
Increase the heat to medium-high and bring the soup to a simmer. Reduce the heat to medium and cook, uncovered and stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add chorizo after about 15 minutes.
Step 3
Stir in the spinach and cook, until the leaves are fully wilted, about 1 minute. Remove from the heat, taste and season with additional salt and/or pepper, as needed.

It was really good with salad and bread as sides.[/quote]

Also made this after seeing it here. Easy and delicious![/quote]

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