2 tablespoons olive oil
10 cloves garlic, minced
2 28-ounce cans chickpeas, drained but not rinsed
about 4 cups of vegetable or chicken stock
tablespoon of Spanish smoked sweet paprika plus more to taste
tablespoon of Szezed hot paprika
juice of 1 lemon
salt to taste
grated parmesan for serving
Heat olive oil over medium heat. Saute garlic about 2 minutes being careful not to brown.
Add chickpeas and cover with stock. Add paprikas. Bring to boil then reduce heat to simmer and cover loosely. Simmer 20 or until chick peas are very tender.
Working in small batches, pulse chickpeas and a small amount of broth in a blender until chunky but not smooth.
Return soup to pot and add lemon juice and salt to taste. Soup should be uniformly chunky throughout. Adjust stock and seasonings as needed.
Serve topped with grated parmesan.