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Chickpea and Smoked Paprika Soup
A delicious soup that's so easy to make.
Ingredients
- 1 tbsp olive oil
- 1 red onion peeled and finely chopped
- 3 garlic cloves peeled and finely chopped
- 2 celery stalks de-strung with a potato peeler and chopped small
- 2 tsp finely chopped rosemary needles
- 800 g canned chickpeas 2 cans
- 1/4 tsp hot smoked paprika
- 1/2 tsp sweet smoked paprika
- 2 bay leaves
- 1 tbsp tomato puree
- 400 g/14oz tin cherry tomatoes
- 1.5 litres vegetable stock
- sea salt and black pepper to taste
- 15 g flat leaved parsley chopped
Instructions
- 1 tbsp olive oil, 1 red onion, 3 garlic cloves, 2 celery stalks, 2 tsp finely chopped rosemary needlesHeat the oil in a large, heavy-bottomed pan and add the onion, garlic, celery and rosemary.
- 800 g canned chickpeas, 1/4 tsp hot smoked paprika, 2 bay leaves, 1 tbsp tomato puree, 400 g/14oz tin cherry tomatoes, 1/2 tsp sweet smoked paprikaFry for a few minutes until they begin to soften, then add the chickpeas, smoked paprika, bay leaves, tomato puree and tinned tomatoes.
- 1.5 litres vegetable stock, sea salt and black pepperBring to a simmer, then add the stock, season and bring back to the boil.
- Lower the heat and heat and simmer for 10 minutes.
- Discard the bay leaves. Blitz about half the mixture in a blender, then re-introduce it to the chunky soup in the pan.
- Taste and adjust the seasoning, stir in the parsley and reheat if you need to.
- 15 g flat leaved parsleyLadle into warm bowls and serve.
Notes
If you don't have both types of smoked paprika, just use one, but probably no more than 1/4 tsp of the hot stuff or it will overpower the soup.
Nutrition
Calories: 260kcalCarbohydrates: 39gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 727mgPotassium: 706mgFiber: 12gSugar: 6gVitamin A: 822IUVitamin C: 18mgCalcium: 124mgIron: 4mg