Ingredients

2 bay leaves
1 14-ounce can diced tomatoes, undrained
2 celery stalks, strings removed with a potato peeler and chopped small
Coarse salt and black pepper
2 cups cooked chickpeas (yup, you can swap a 14.5-ounce can of rinsed, drained chickpeas in place of soaked, dried, cooked chickpeas)
A small handful flat-leaf parsley, chopped
3 garlic cloves, peeled and minced
1 tablespoon olive oil
1 red onion, peeled and minced
2 teaspoons finely chopped rosemary leaves
1/4 to 1/2 teaspoon smoked paprika
1 level tablespoon tomato paste
4 to 5 ladles of water (or you instead slip in stock of any kind that may be languishing in your freezer)

Cooking Instructions

To make the Smoked Paprika and Chickpea Soup in your slow cooker, see the Slow Cooker Variation below. To make the Smoked Paprika and Chickpea Soup on your stovetop, heat the olive oil in a large, heavy-bottomed pot over medium heat and add the onion, garlic, celery, and rosemary. Sauté for a few minutes until the vegetables and aromatics begin to soften, 5 to 7 minutes.
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Length: 5 minutes

Add the chickpeas, smoked paprika, bay leaves, tomato paste, and canned tomatoes to the pot and bring to a gentle boil.
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Add the water, season, and return to a boil. Lower the heat and simmer for 10 minutes.
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Length: 10 minutes

Let the soup cool slightly and then process about half the mixture in a blender or with an immersion blender. Stir the purée back into the soup in the pot. Taste and adjust the seasoning accordingly. Reheat gently, if needed, and stir in the parsley. Ladle into warm bowls.
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