Hearty Chickpea Broth (Sopa de Garbanzos)

Prep the Chickpeas: If using dried chickpeas, soak overnight in plenty of water. Drain and rinse before cooking.

Sauté the Base: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic, paprika, and cumin, and cook for 1 minute until fragrant. Add grated tomato or tomato purée and cook for 4–5 minutes to reduce slightly.

Simmer the Chickpeas: Add chickpeas to the pot along with bay leaves and broth or water. Bring to a boil, then reduce heat and simmer covered until chickpeas are tender (1.5 to 2 hours), or 35 minutes in a pressure cooker. Season with salt and additional pepper or cayenne to taste.

Serve: Remove bay leaves before serving. Ladle the flavorful broth into bowls and top with a scoop of chickpeas. Optional: serve with gluten-free crusty bread or roasted veggies.