1. Start the aromatic magic – Heat olive oil in large pot over medium heat until shimmering.
2. Build the flavor base – Add white parts of spring onions, carrots, and celery. Sauté 5 minutes until slightly softened and incredibly fragrant.
3. Add spring freshness – Stir in green parts of spring onions and cook 1-2 minutes until just wilted and bright.
4. Create the hearty foundation – Add chickpeas, vegetable broth, smoked paprika, thyme, salt, and pepper. The smoked paprika transforms everything immediately.
5. Let flavors meld – Bring to simmer and cook 15-20 minutes, allowing all those gorgeous flavors to marry and vegetables to become perfectly tender.
6. Add final spring touch – Stir in peas during last 3-4 minutes for frozen, 5-6 minutes for fresh (keep them bright and tender).
7. Taste and perfect – Adjust seasoning as needed—trust your taste buds for the perfect balance.
8. Serve beautifully – Ladle into bowls and garnish with fresh parsley for restaurant-quality presentation.

Notes:

• Don’t overcook the vegetables—they should be tender but not mushy
• Smoked paprika is crucial for that sophisticated depth of flavor
• This tastes even better the next day when flavors have fully developed

Storage Tips:

Keeps beautifully for 4 days refrigerated and freezes well for 3 months. Reheat gently and add fresh herbs to refresh flavors.

Serving Suggestions:

Perfect Easter main dish with crusty bread, elegant for dinner parties, or comforting for family meals. Pairs beautifully with simple salad.

Mix It Up:

Add white beans for extra creaminess, include fresh herbs like rosemary, or try diced tomatoes and white wine for Mediterranean flair.