Garbanzo Soup with Chorizo and Smoked Paprika

In a small skillet, cook the chorizo over moderately high heat until lightly browned and most of the fat has been rendered, 3 to 4 minutes.

Drain the chorizo on paper towels.

In a food processor, puree half of the chickpeas with the water until smooth.

In a soup pot, heat the olive oil until shimmering.

Add the carrots, onion and garlic, cover and cook over moderate heat until softened, about 5 minutes.

Add the chorizo, tomato paste, pimentn and cayenne and cook, stirring, for 1 minute.

Add the beef stock and sugar along with the whole and pureed chickpeas and bring to a boil. Simmer over moderate heat until the vegetables are tender, about 10 minutes. Ladle the garbanzo soup into deep bowls and serve with crusty bread.