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Smoked Paprika Chickpea Soup

This smoked paprika and chickpea soup is a dish to make when you're rushed (or not) but want blast-through flavor. It's bound to become a family fave.
4 Servings - 30 min -
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Servings:4  | Calories:234 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 36g
12 %
Fiber 10g
40 %
Sugars 9g
Cholesterol 0mg
0 %
Sodium 684mg
29 %
Protein 10g
21 %
68% Chickpeas
13% Olive oil
10% Others combined
7% Can diced tomatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 finely chopped rosemary leaves
2 cups cooked chickpeas (yes, you can use a 14.5 ounce can of rinsed, drained chickpeas in place of soaked, dried peas)
1/4 to 1/2 teaspoon smoked paprika
2 bay leaves
1 level tablespoon tomato paste
1 14 ounce can diced tomatoes , undrained
4 to 5 ladles of water (or you can use any kind of stock if you have some made from scratch that’s languishing in the freezer)
Coarse salt and black pepper
A small handful of flat-leaf parsley , chopped

Directions : View recipe directions on
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