Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced chorizo and cook until it releases its red oils and the edges become slightly crispy, about 4 to 5 minutes.

Add the diced onion to the pot with the chorizo. Sauté until the onion softens and turns translucent, about 4 to 5 minutes, stirring frequently to coat it in the flavorful chorizo oil.

Stir in the minced garlic and smoked paprika, cooking just until fragrant, about 1 minute. Be careful not to let the garlic burn, as it can turn bitter.

Pour in the diced tomatoes with their juices, rinsed chickpeas, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes so the flavors can meld together.

Stir the fresh baby spinach into the stew, a handful at a time. Cook for 2 to 3 minutes until the leaves are completely wilted but still a vibrant green color. Taste the broth and season with salt and black pepper as needed.

Remove the pot from the heat. Ladle the hot stew into shallow bowls and serve immediately with thick slices of warm, crusty bread for dipping into the smoky broth.