Spanish Potato and Chorizo Soup

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes until slightly crispy.
1 tablespoon olive oil
5 oz chorizo sausage
Add the onion and bell pepper and continue to cook for 5 minutes. Next, add the garlic and fresh thyme and cook for another minute until fragrant.
1 large onion
1 large red bell pepper
4 large garlic cloves
1 tablespoon fresh thyme
Stir in the tomato paste, ground cumin and smoked paprika and cook for a minute, stirring often, to toast the paste and spices.
2 tablespoons tomato paste
½ teaspoon ground cumin
½ teaspoon smoked paprika
Next, add the potatoes, chickpeas, chicken stock and bay leaves. Bring the soup to a boil, then reduce the heat to medium low and simmer, covered with a lid, for 15-20 minutes or until the potatoes are fork-tender.
1 ½ lb potatoes
1 can (14 oz / 400 g) chickpeas
6 cups low-sodium chicken stock
2 bay leaves
Stir in the half and half and parsley and continue to simmer for 2-3 minutes until heated through. Adjust the seasoning to taste and serve hot with your favorite crusty bread on the side.
1 cup half and half
A handful fresh parsley
Salt and freshly ground black pepper to taste