Roasted red peppers, goat cheese, smoked paprika come together beautifully in this chickpea soup. Taste your soup when it’s done and add more smoked paprika, if you wish to have a smokier flavor.
2 (15-ounce) cans chickpeas, drained and rinsed
2 tablespoons olive oil
5 cups low-sodium chicken broth
1 small sweet potato, peeled and quartered
3 garlic cloves, peeled
2 bay leaves
¼ teaspoon smoked paprika
Sea salt and freshly ground pepper
1 (12-oz) jar roasted red peppers, drained (or 2 roasted peppers)
4 ounces soft goat cheese
Place all of the ingredients except the roasted red peppers and goat cheese in a soup pot over medium-high heat. Bring to a simmer. Cover with a lid and cook over gentle heat, 20 to 30 minutes. Discard the bay leaves.
Add the roasted red peppers and goat cheese. Blend the soup using a stick blender or transfer to a container blender and blend until smoothly pureed.
Serve right away with toasted bread drizzled with olive oil.
Refrigerate leftovers for up to 3 days.
Serves 4 to 6