Laura Wright's Chickpea Soup with Rosemary & Garlic – Rancho Gordo

Ingredients

• ¼ cup olive oil
• 1 large yellow onion, small dice (about 2 heaped cups diced onion)
• sea salt and ground black pepper, to taste
• 2 sticks celery, chopped (about 1 cup diced celery)
• 2 medium carrots, chopped (about 1 cup diced carrot)
• 2 tablespoons minced fresh rosemary (about 1 really full sprig)
• 2 teaspoons smoked paprika, such as Rancho Gordo Castillo Spanish Pimenton
• 4-5 cloves garlic, minced
• 3 tablespoons tomato paste
• 5 cups cooked chickpeas, such as Rancho Gordo Garbanzo beans
• 6 cups vegetable stock (plus extra, see notes)
• 2 tablespoons light miso
• 1½ teaspoons red wine vinegar, or more to taste
• 1 teaspoon Tamari chili oil or chili crisp, for serving
• extra coarsely ground black pepper, for serving