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