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.