Smoked Paprika and Chickpea Soup

1 tablespoon olive oil

1 red onion, peeled and minced

3 garlic cloves, peeled and minced

2 celery stalks, strings removed with a potato peeler and chopped small

2 teaspoons finely chopped rosemary leaves

2 cups cooked chickpeas, (yup, you can swap a 14.5-ounce [411-g] can of rinsed, drained chickpeas in place of soaked, dried, cooked chickpeas)

¼ to ½ teaspoon smoked paprika

2 bay leaves

1 level tablespoon store-bought or homemade tomato paste

One (14-ounce) can diced tomatoes, undrained

4 to 5 ladles cold water, (or use stock of any kind that’s languishing in your freezer)

Coarse salt and black pepper

A small handful flat-leaf parsley, chopped

Directions at leitesculinaria.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer