Grave Tomato and Chickpea Soup with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A somber yet comforting soup combining smoky paprika with hearty chickpeas and ripe tomatoes, slow-simmered to deepen flavors. This Mediterranean-inspired vegan recipe, ready in about 40 minutes, pairs canned chickpeas, canned crushed tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 28 oz canned crushed tomatoes
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 tsp smoked paprika
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tsp smoked paprika and cook for 1 minute until aromatic.
3. Step 3: Add 1 can (15 oz) drained chickpeas, 28 oz canned crushed tomatoes, and 3 cups vegetable broth. Bring to a simmer and cook uncovered for 25 minutes to meld flavors.
4. Step 4: Using an immersion blender, carefully blend soup to a smooth consistency, leaving some chickpeas whole for texture.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Serve hot garnished with 2 tbsp chopped fresh parsley.