Smoky tomato, potato and chickpea soup

(serves 4-6)

It must have been almost two years ago that a friend brought a tomato and chickpea soup over as a very kind gesture when I was still struggling to do any decent amount of cooking in the post-newborn stages. I distinctly remember this meal, mostly because it was so unexpected and timely, but also as it's something I wouldn't usually have but it was so warm and hearty and just perfect that day. It has been on my to-make list for so long. 

I haven't got her recipe anymore but have come up with something similar (from a variety of recipes online). Husband says this one's a winner, though the toddler said it's too spicy... can't win everyone over. I think if you cut the paprika it would still be fine, but roasting the tomatoes first I think is a worthwhile flavour enhancer! The roasted chickpeas are good, but I have never been able to get them crunchy - probably not a crucial step. I am keen to try this in the slow cooker too at some point.

Prep time: 30 minutes
Cooking time: 60 minutes

Ingredients
500 g roma tomatoes
2 tsp paprika
2 x 400g canned chickpeas
2 tsp curry powder
1 onion
3 cloves garlic
1 tsp ginger
1/2  cup chopped celery (or fennel ends as that's all we had)
1x 400 g tinned diced tomatoes
1 Litre vegetable stock, reduced salt
500 g potatoes (approximately 3-4)
handful of parsley, chopped, to serve

Method
1. Preheat the oven to 180 C.
2. Chop the roma tomatoes in half, removing the head. Sprinkle with 1 tsp paprika, olive oil and salt and roast for 25 minutes or until slightly charring on top.

3. Drain one tin of chickpeas and sprinkle with 1 tsp curry powder, olive oil and salt and roast for 25 minutes or until slightly crunchy. 

4. Finely chop the onion, garlic, ginger and celery. Dice the potatoes into 1cm cubes.

5. Heat a large pot on medium heat, add a tablespoon of oil then add in the onion, garlic, ginger and celery and sauté for 3 minutes or until soft. Add in 1 tsp paprika and 1 tsp curry powder and stir for another 30 seconds to release the aromas. 
6. Add in the roasted tomatoes, tinned tomatoes, one can of chickpeas (drained), vegetable stock and half the potatoes. Bring to the boil then simmer for 30 to 40 minutes. Use a stick blender (or food processor) and blend until smooth. 

7. Add the remaining potatoes into the soup and cook for a further 20 to 25 minutes until the potatoes are soft. 
8. When ready to serve, spoon up the soup and sprinkle some roasted chickpeas and chopped parsley on top.

Served with home-made garlic naan!