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Smoked Paprika and Chickpea...Smoked Paprika and Chickpea Soup

Name: Smoked Paprika and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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)

🍴

Cuisine

International

👥

Servings

⏱

Prep Time

15 mins

🍳

Cook Time

30 mins

⭐

Difficulty

Easy

Smoked Paprikan and Chickpea Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This main course has 443 calories, 21g of protein, and 10g of fat per serving. For 90 cents per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 4067 people were glad they tried this recipe. Head to the store and pick up paprika, flat-leaf parsley, level tablespoon tomato paste, and a few other things to make it today. It is perfect for Autumn. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 100%, this dish is super. If you like this recipe, take a look at these similar recipes: Smoked Paprikan and Chickpea Soup, Smoked Paprikan and Chickpea Soup, and Kale & chickpea stew with cumin, smoked paprikan and lime.

InternationalEasy

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

01
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.
02
Add the chickpeas, smoked paprika, bay leaves, tomato paste, and canned tomatoes to the pot and bring to a gentle boil.
03
Add the water, season, and return to a boil. Lower the heat and simmer for 10 minutes.
04
Discard the bay leaves.
05
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.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023

Nutritional Info

calories443 kcal

protein21.4 g

fat9.9 g

carbs51.5 g

Recipe by

Community Chef

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