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Vegan Chickpea Soup with Chorizo

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Ingredients
  

  • 2 tablespoons olive oil
  • 1 package vegan chorizo try Tofurky
  • 1 onion diced
  • 3 cloves garlic minced
  • ½ cup sofrito homemade or store bought
  • 1 carrot chopped
  • 1 large potato cubed
  • 2 stalks celery chopped
  • 1 in chili in adobo
  • ½ cup tomato sauce
  • 2 teaspoons liquid smoke
  • 4 cups vegetable broth
  • 4 cups chickpeas
  • 1 bunch of spinach roughly chopped

Instructions
 

  • Heat oil in a medium stockpot over medium heat. Cook chorizo, onion, and garlic, until onion begins to soften.
  • Add the sofrito, carrot, potato, celery, and chili; cook for about 5 minutes.
  • Add the tomato sauce, liquid smoke, and broth and bring to a boil.
  • Turn down to a simmer, and cook uncovered for about 15-20 minutes or until vegetables are tender.
  • Add the chickpeas and cook for about 5 more minutes. Remove from heat and fold in the spinach.
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