Ingredients:
· 1tbsp olive oil
· 1 large onion, thinly sliced
· 2 large carrots, chopped
· 1 leek, white and light green parts only, sliced
· 1 clove garlic, sliced
· Salt to taste
· 2 cans of low-sodium chickpeas, rinsed
· 4 cups of low-sodium vegetable broth
· ¼ cup canola oil
· 2tsp hot paprika

Method:
Heat olive oil in a large Dutch oven or a heavy-bottomed pot on medium heat. Add onion, carrots, leek, garlic and half teaspoon of salt, and cook, covered, stirring occasionally, for five minutes. Add all but one-fourth cup of chickpeas and cook, covered, stirring occasionally, until vegetables are tender, for five to six minutes. Add vegetable broth and two cups of water and bring to a boil, then reduce to a simmer until vegetables are very tender, for 10-12 minutes. Remove from heat.
While soup simmers, make paprika oil; heat canola oil and paprika in a small saucepan on medium until warm. Remove from heat, strain and let it cool. Roughly chop remaining one-fourth cup of chickpeas.
With an immersion or standard blender, in batches, purée soup until very smooth. Serve drizzled with paprika oil and topped with reserved chickpeas.