Meatless Monday: Chickpea and Tomato Soup with Pimentón

I needed to look up some Portuguese recipes for a friend last weekend and obviously I turned to the very helpful Leite's Culinaria website. I did find the recipes I was looking for, plus a lot more. One of them was this simple, yet delicious soup recipe, originally from Tamasin Day-Lewis's book "Supper for a Song: Creative Comfort Food for the Resourceful Cook". I've adapted the recipe a little to suit our tastes, and we'll be definitely making this again. Puréeing some of the chickpeas/garbanzos to thicken the soup was a neat idea, and you can add more or less pimentón (aka smoked paprika) depending on the freshness and strength of your paprika powder.

While it's filling, it's also gluten-free and vegan, so perfect recipe for a Meatless Monday.

Chickpea and Tomato Soup with Smoked Paprika
(Kikerherne-tomatisupp, kergelt suitsune)
Serves four

1 Tbsp extra virgin olive oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
2 celery sticks, chopped
2 Tbsp chopped fresh rosemary
400 g can tinned chickpeas/garbanzo beans, drained
1 tsp Pimentón de la Vera (smoked paprika)
2 bay leaves
1 Tbsp tomato paste
400 g can chopped tomatoes
1 litre of hot vegetable stock/bouillon
sea salt and freshly ground black pepper
some parsley leaves, to serve

Heat olive oil in a large saucepan. Add the onion, garlic, celery and rosemary and fry for a few minutes, until the aromatics are beginning to soften.
Add the chickpeas, smoked paprika, bay leaves, tomato paste and chopped tomatoes. Give it a stir and bring into a boil.
Add the stock, season with salt and pepper and bring into a boil again. Then reduce the heat, cover and simmer for about 10-15 minutes.
Remove the bay leaves.
Using a hand-held/immersion blender, purée some of the soup, leaving some of the chickpeas whole.
Divide between warmed soup bowls, garnish with parsley and serve.
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