Pour the oil into a soup pot or Dutch oven and place over medium heat. Add the onion and garlic and cook until the onion is softened, stirring frequently.
Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices in the oil.
Add the chickpeas, red bell pepper and 4 cups water to the pot and bring to a simmer. Cook, partially covered, 20 - 25 minutes. Adjust the heat to medium-low if it starts to boil.
Scoop out half the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend to a thick but chunky texture right in the pan. Add about 1/2 cup more water if you prefer a thinner consistency. Taste for seasoning and add more salt and pepper to taste.
Stir the chorizo and greens into the hot stew to wilt the greens. Serve in bowl topped with the grated cheese.
To roast red bell peppers, put the whole peppers on a hot barbecue grill, under a broiler or directly over a stovetop gas flame until blackened on all sides. Put the peppers in a bowl and cover. When cool, peel off the skin, remove the stem and seeds. Store peeled peppers in the refrigerator for a week or so.
Make this hearty soup with meat or vegetarian chorizo
Add cooked small pasta shells or couscous to satisfy hearty appetites
Use an immersion blender to easily thicken and smooth the stew right in the pot, or skip that step and just enjoy!