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 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

1 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

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