Italian Chorizo and Chickpea Stew with Smoked Paprika

Heat olive oil in a large pot or Dutch oven over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned.

Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.

Stir in crushed tomatoes, chickpeas, chicken broth, smoked paprika, oregano, salt, and pepper. Bring to a simmer.

Reduce heat to low, cover, and simmer for 20 minutes, or until the flavors have melded.

Taste and adjust seasoning as needed. Stir in fresh parsley before serving.

Serve hot with crusty bread for dipping (optional).