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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, 1 3/4 cups each)
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.