1. In a soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the chorizo and cook for 2 minutes. Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.
2. Add the chickpeas and season with the paprika. Stir in the chicken broth, tomatoes and hot sauce and bring to a boil, about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.
3. Place 1/2 cup bread cubes in each of 4 bowls and drizzle with EVOO. Pour in the soup; top with parsley.
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|Serving Size: 1 Serving (1042g)|
|Recipe Makes: 4|
|Calories from Fat: 309 (32%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 49.3mg||15 %|
|Sodium 2323.6mg||80 %|
|Potassium 2192.9mg||58 %|
|Total Carbohydrate 129.5g||38 %|
|Dietary Fiber 17.4g||70 %|
|Sugars, other 112.1g|
|Protein 38.1g||54 %|
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Calories per serving: 977
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