Chickpea and Chorizo Stew

● 1 tablespoon olive oil
● 8 ounces Spanish chorizo, cut into 1/4-inch rounds
● 1/2 small red onion, chopped
● 1 small red bell pepper, seeded and sliced
● 3 cloves garlic, minced
● 1 tablespoon smoked paprika
● 1 (28-ounce) can whole peeled tomatoes, crushed
● 1 (15-ounce) can chickpeas, drained and rinsed
● 1 cup low-sodium vegetable broth
● 3 cups packed baby spinach
● 2 tablespoons roughly chopped fresh oregano
● 1 cup Greek yogurt, optional
● 4 slices sourdough bread, toasted, for serving

DIRECTIONS

1. Heat oil in a medium Dutch oven or pot over medium heat. Add chorizo, onion and bell pepper and cook, stirring occasionally until vegetables are tender and fat has rendered, about 5 to 6 minutes. Stir in garlic and smoked paprika, cook until fragrant, about 30 seconds.

2. Add tomatoes, chickpeas and broth. Bring to a simmer over medium-high heat, about 3-5 minutes. Stir in spinach and cook until wilted, about 2 to 3 minutes.

3. Garnished with oregano and a dollop of yogurt. Serve with bread and enjoy.