Heat olive oil in dutch oven (if you don't have dutch oven, use a skillet for browning meat and vegetables and then transfer to large stock pot). Add chorizo to skillet or dutch oven and cook over medium heat for 2-3 minutes until browned.
Push chorizo to side and add more olive oil if needed and cook onion, carrot, and celery over med-low heat for 6-8 minutes or until vegetables are tender but not burned.
Stir in garlic, thyme, pepper flakes and paprika and cook for 30 seconds or until fragrant.
Add tomato paste and cook until slightly thickened (about 1 minute)
Add garbanzo beans and stock
Combine well and bring to a boil over high heat. Reduce to low and cook, covered about 45 minutes.
Add chopped, drained spinach leaves to pot and cover. Cook over med-low heat until spinach is soft (about 5 minutes)
Season with salt and pepper to taste (chorizo is salty so be careful).
Garnish with parsley and orange zest and serve warm.