INGREDIENTS
2
Bay leaves
2
Celery stalks
2 cups
Chickpeas, cooked
1
small handful Flat-leaf parsley
3
Garlic cloves
1
Red onion
2 tsp
Rosemary, leaves
1 14 ounce can
Tomatoes
1
level tbsp Tomato paste, store-bought or homemade
1/4 tsp
Paprika, smoked
1
Salt and black pepper, Coarse
1 tbsp
Olive oil
4
ladles Water