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

Add the chopped onion to the pot with the chorizo and its rendered fat. Sauté until the onion is soft and translucent, about 5 minutes, stirring occasionally.

Stir in the minced garlic and smoked paprika. Cook until highly fragrant, about 30 to 60 seconds, being careful not to let the garlic burn.

Pour in the diced tomatoes with their juices, drained chickpeas, and chicken broth. Bring the soup to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for 15 minutes to allow the flavors to meld together.

Remove the pot from the heat and stir in the fresh baby spinach. Let it sit for 1 to 2 minutes until the spinach is just wilted. Taste the soup and season with salt and black pepper as needed.

Ladle the hot soup into deep bowls. Serve immediately alongside warm, crusty bread for a complete and satisfying homestyle meal.