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Smokey Paprika Chickpea Soup

Smoky Paprika, Tomato and Chickpea Soup

Vegetarian | gluten free | no added sugar | dairy free |
An inexpensive meal, this soup is made from things you most likely have in your pantry. Canned tomatoes, chickpeas, onion, celery and some spices come together to create a chunky soup. Top it off with a soft boiled egg for added protein.
Course Main Dish, Side Dish
Cuisine Dairy Free, Gluten Free, No Added Sugar, Vegetarian, Wheat Free
Servings 4 servings


  • 1 tbsp olive oil
  • 1 red onion finely chopped
  • 3 garlic minced
  • 2 celery stalks chopped
  • 2 tsp dried thyme
  • 1 can diced tomatoes
  • 1 can chickpeas rinsed and drained
  • 1 tbsp smoked paprika
  • 1 tbsp tomato paste
  • 2 cups water
  • Salt to taste
  • pepper to taste
  • 2 soft-boiled eggs (optional)

You will also need

  • food processor


  • Heat the olive oil in a large pot and sauté the onion, garlic, celery, and thyme until softened.
  • Add the chickpeas, canned tomatoes, smoked paprika and tomato paste. Bring to a simmer.
  • Add the water, season with salt and pepper, and bring to a boil.
  • Lower the heat and simmer for 10 minutes.
  • For a chunky soup, process about two thirds of the mixture with an immersion blender, combining it back with the rest of the soup. Season to taste.
  • Divide between 4 bowls, topping with half a boiled egg if desired.


Nutrition per serving: 153 calories | 21g carbohydrates (6g sugar) | 9g protein | 4g fat