Step 1

Pour the oil into a soup pot or Dutch oven and place over medium heat. Stir in the chorizo and cook until it's not longer pink, about 5 minutes. If using vegetarian chorizo, cook 2-3 minutes. Add the onion and garlic cook until the onion is softened, stirring frequently.

Step 2

Stir in the paprika, chili, black pepper, 1½ teaspoons salt to coat the spices in the oil.

Step 3

Add the beans or chickpeas, red bell pepper and 3 cups broth or water to the pot and bring to a simmer. Cook, covered, 20 minutes. Adjust the heat to medium-low if it starts to boil.

Step 4

Stir the greens into the hot stew to wilt the greens. Serve in bowl topped with the grated cheese.