Garbanzo Soup With Chorizo And Smoked Paprika

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1 medium link of chorizo (5 ounces), quartered lengthwise and thinly sliced crosswise

Two 19-ounce cans chickpeas, drained

1/2 cup water

1/4 cup extra-virgin olive oil

2 medium carrots, halved lengthwise and thinly sliced

1 medium onion, finely chopped

1 garlic clove, thinly sliced

3 tablespoons tomato paste

1 1/2 teaspoons pimentón, smoked sweet paprika (see Note)

1/4 teaspoon cayenne pepper

4 cups beef stock or low-sodium broth

1 teaspoon sugar

Crusty bread, for serving

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