Spicy Chorizo and Chickpea Knödel Soup with Smoked Paprika

**Prepare the Knödel (Bread Dumplings):** In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be thick but still scoopable.

**Sauté the Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

**Brown the Chorizo:** Add the crumbled chorizo to the pot and cook, breaking it up with a spoon, until it is browned and slightly crispy, about 5-7 minutes. Drain any excess grease if necessary.

**Build the Soup Base:** Stir in the smoked paprika and cayenne pepper into the chorizo mixture. Cook for 1 minute more, allowing the spices to bloom and release their flavors. Pour in the vegetable broth and bring to a simmer.

**Add Chickpeas and Simmer:** Add the drained and rinsed chickpeas to the simmering broth. Season with salt and pepper to taste. Simmer for at least 15 minutes to allow the flavors to meld.

**Cook the Knödel:** Bring the soup to a gentle simmer. Using a spoon or small ice cream scoop, drop rounded spoonfuls of the Knödel batter into the simmering soup. Do not overcrowd the pot; work in batches if necessary. The Knödel will initially sink to the bottom but will rise to the surface as they cook.

**Cook the Knödel:** Cook the Knödel in the simmering soup for 8-10 minutes, or until they are cooked through and fluffy. To test for doneness, remove one Knödel and cut it in half. It should be firm and cooked all the way through.

**Serve and Garnish:** Ladle the soup into bowls, ensuring each bowl contains a few Knödel. Garnish with fresh chopped parsley and a dollop of sour cream (if using).

**Cool and Store:** Allow soup to cool and then store in an air tight container in the refrigerator for 3-4 days.