Chickpea, tomato and chorizo soup

Instructions

1. Heat the oil in a saucepan over medium heat. Cook the onion and chorizo for 5 minutes or until golden. Add the smoked paprika and cook, stirring, for 1 minute or until fragrant.
2. Add the tomato and stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Add the chickpeas and simmer for 5 minutes.
3. Place half the soup in a blender and blend until smooth. Return to the saucepan with the remaining soup and heat over medium heat or until heated through. Serve topped with the parsley.