Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced chorizo and cook for 4-5 minutes until it releases its vibrant red oil and becomes slightly crispy at the edges.

Add the chopped onion to the pot and sauté for about 5 minutes until softened and translucent, stirring occasionally to coat everything in the flavorful chorizo oil. Stir in the minced garlic, smoked paprika, and cumin, cooking for another minute until the spices are fragrant.

Pour in the chopped tomatoes and chicken broth, using a wooden spoon to scrape the bottom of the pot to deglaze any browned bits. Bring the mixture to a gentle boil, then reduce the heat to low.

Stir in the drained chickpeas and let the stew simmer uncovered for 20 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste the broth and adjust the seasoning if necessary.

Just before serving, stir in the fresh baby spinach and cook for 1-2 minutes until it is just wilted but still bright green. Season with salt and pepper to taste, then serve hot with a slice of crusty bread.