Ingredients

• 4 cups low-sodium chicken broth
• 4 cups water
• 1 pound yukon gold potatoes, diced
• 2 cups yellow split peas
• 1 large onion, diced
• 2 large carrots, sliced
• 6 cloves garlic, finely chopped
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• ¾ teaspoon salt, divided
• 1 pound fresh chorizo
• ½ teaspoon ground pepper
• ¼ cup microgreens or sprouts for garnish