Garbanzo Soup with Chorizo and Smoked Paprika

• 1 medium link of chorizo (5 ounces), quartered lengthwise and thinly sliced crosswise
• Two 19-ounce cans chickpeas, drained
• 1/2 cup water
• 1/4 cup extra-virgin olive oil
• 2 medium carrots, halved lengthwise and thinly sliced
• 1 medium onion, finely chopped
• 1 garlic clove, thinly sliced
• 3 tablespoons tomato paste
• 1 1/2 teaspoons pimenton, smoked sweet paprika (see Note)
• 1/4 teaspoon cayenne pepper
• 4 cups beef stock or low-sodium broth
• 1 teaspoon sugar
• Crusty bread, for serving

1. In a small skillet, cook the chorizo over moderately high heat until lightly browned and most of the fat has been rendered, 3 to 4 minutes.
2. Drain the chorizo on paper towels.
3. In a food processor, puree half of the chickpeas with the water until smooth.
4. In a soup pot, heat the olive oil until shimmering.
5. Add the carrots, onion and garlic, cover and cook over moderate heat until softened, about 5 minutes.
6. Add the chorizo, tomato paste, pimenton and cayenne and cook, stirring, for 1 minute.
7. Add the beef stock and sugar along with the whole and pureed chickpeas and bring to a boil.
8. Simmer over moderate heat until the vegetables are tender, about 10 minutes.
9. Ladle the garbanzo soup into deep bowls and serve with crusty bread.

chorizo, chickpeas, water, extravirgin olive oil, carrots, onion, garlic, tomato paste, paprika, cayenne pepper, beef stock, sugar, crusty bread

Taken from www.foodandwine.com/recipes/garbanzo-soup-chorizo-and-smoked-paprika (may not work)