Spanish Chickpea and Garlic Soup

1 1/2 cups canned chickpeas, undrained
5 cups vegetable stock
1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 large tomato, diced
4 scallions, chopped
2 medium carrots, peeled and diced
2 cups white potatoes, coarsely chopped (peeled if desired)
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1-3 tablespoons chopped fresh parsley

In large saucepan, heat oil, add onion and garlic and saute for four minutes
Add tomatoes, scallions and carrots and saute for one minute more
Stir in chickpeas and stock, potatoes and dried seasonings and bring to a simmer
Cook 30-40 minutes over medium low heat, stirring occasionally
Remove from heat and stir in parsley

For a creamier soup, transfer half of the soup to a blender and puree until smooth

To use dried chick peas, soak peas overnight and simmer 1 1/2 to 2 hour over low heat until tender, drain, reserving 5 cups of cooking liquid to use as base for stock

Serve with any warm bread