Spanish Potato and Chorizo Soup

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1. 1Step 1: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes until slightly crispy.
2. 2Step 2: Add the diced onion and red bell pepper and continue to cook for 5 minutes. Then add the finely chopped garlic and fresh thyme and cook for another minute until fragrant.
3. 3Step 3: Stir in the tomato paste, ground cumin, and smoked paprika. Cook for a minute, stirring often, to toast the paste and spices.
4. 4Step 4: Add the cubed potatoes, drained and rinsed chickpeas, chicken stock, and bay leaves. Bring to a boil, then reduce the heat to medium low and simmer, covered, for 15-20 minutes until the potatoes are fork-tender.
5. 5Step 5: Stir in the half and half and chopped parsley. Simmer for 2-3 minutes until heated through. Adjust seasoning to taste and serve hot with crusty bread on the side.