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Smoked Paprika and Chickpea Soup

yield: 4 total time: 30 minutes
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Ingredients

  • 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 rosemary leaves finely chopped
  • 2 cups chickpeas cooked, yup, you can swap a 14.5-ounce can of rinsed, drained chickpeas in place of soaked, dried, cooked chickpeas
  • 1/2 teaspoon smoked paprika
  • 2 bay leaves
  • 1 tomato paste level tablespoon
  • 14 ounces diced tomatoes undrained
  • 5 cold water ladles, or use stock of any kind that’s languishing in your freezer
  • coarse salt
  • black pepper
  • 1 handful flat-leaf parsley chopped

Nutrition

  • Calories : 230 calories
  • Carbohydrate : 41 grams
  • Fat : 4.5 grams
  • Fiber : 9 grams
  • Protein : 9 grams
  • SaturatedFat : 0.5 grams
  • Sodium : 860 milligrams
  • Sugar : 9 grams
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