Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened, about 5-7 minutes.

Add the minced garlic and chopped bell pepper and cook for another 2-3 minutes, until fragrant.

Stir in the smoked paprika, cumin, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, until fragrant.

Pour in the vegetable broth and diced tomatoes (undrained).

Add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

If you prefer a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some chunks of potato for texture. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Return the blended soup to the pot.

If using chorizo, add the diced chorizo to the soup during the last 5-7 minutes of simmering.

Season the soup with salt and black pepper to taste.

Stir in the cooked chickpeas (if using).

Ladle the soup into bowls and garnish with chopped fresh parsley, a drizzle of olive oil, and a dollop of sour cream or Greek yogurt, if desired.

Serve hot.