Chickpea Soup With Chorizo and Garlic

• 14 cup olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 zucchini, chopped
• 1 lb fresh chorizo sausage, casings removed
• 3 tablespoons finely chopped garlic
• 1 teaspoon dried thyme
• 6 cups chicken stock or 6 cups vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 tablespoons minced fresh flat leaf parsley

1. In a large pot, heat oil over medium heat.
2. Add onion, carrot, celery, and zucchini; saute until softened, about 6 minutes.
3. Add chorizo, garlic, and thyme; saute, breaking up chorizo with the back of a wooden spoon, until no longer pink, about 5 minutes.
4. Add stock, tomato paste, and paprika; bring to a simmer.
5. Add chickpeas and simmer until heated through, about 10 minutes.
6. Season with salt and pepper.
7. Ladle into heated bowls and garnish with parsley.

olive oil, onion, carrot, celery, zucchini, fresh chorizo sausage, garlic, thyme, chicken stock, tomato paste, paprika, chickpeas, salt, ground black pepper, flat leaf parsley

Taken from www.food.com/recipe/chickpea-soup-with-chorizo-and-garlic-466781 (may not work)