This chili is definitely unconventional but you will love the flavor of roasted red pepper and sausage!
1 red bell pepper
1 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 tsp. paprika
1/2 tsp. red pepper flakes
1 bay leaf
1 tsp. Kosher salt
1 can chickpeas, drained and rinsed
1/2 lb. bulk chorizo
2 cups leafy greens (I used spinach)
Cheese such as manchego or gouda (to taste)
Roast the red bell pepper by placing directly on a gas stove top flame or under a broiler until blackened on all sides. Turn as needed using tongs. Place the pepper in a bowl and cover tightly with plastic wrap. Allow pepper to cool then peel off the skin and remove the stem and seeds. Then, dice the pepper. *Alternatively, you can buy a canned roasted red pepper and use that.
Pour oil in a large pot and place over medium heat. Add onion and garlic and cook until soft. Stir in paprika, red pepper, bay leaf and salt until combined.
Add chickpeas, red pepper, and 2 cups of water. Bring to a simmer and cook, covered, for 20 minutes. Meanwhile, brown the sausage in a separate pan.
Remove half of the soup from the pan and puree using a blender or stick blender. Recombine soup. Stir in chorizo and greens and allow them to wilt.
Top with shredded cheese.