Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced chorizo and cook for 4 to 5 minutes until the edges are crispy and the reddish oils are released into the pan.

Add the diced onion to the pot and sauté in the flavorful chorizo oil for about 5 minutes, until softened and translucent. Stir in the minced garlic and smoked paprika, cooking for another 30 seconds until highly fragrant.

Pour in the diced tomatoes with their juices, drained chickpeas, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot to maximize flavor.

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes to allow the flavors to meld together and the chickpeas to absorb the savory broth.

Remove the lid and stir in the chopped spinach. Simmer for 1 to 2 minutes until the spinach is completely wilted, then taste and adjust seasoning with salt and pepper as needed.

Ladle the hot soup into bowls and serve immediately. Pair with thick slices of warm crusty bread to dip into the rich, smoky broth.