Chorizo and Chickpea Soup

In a large pot over medium heat, add the olive oil and chorizo. Stir it around to soften up the chorizo and extract some of the color, about 3 minutes. Add the onion and garlic; stir, cover and reduce heat to low. Leave for 10 minutes, stirring occasionally.

Turn heat to high, then add the chickpeas, tomatoes, spinach and stock. Stir until combined and bring it to a boil. Reduce heat and let simmer for 40 minutes.

While simmering, use a blender or food processor to puree about 1/3 of the soup. Before serving, add the sliced ham or prosciutto.