If there’s anything you know about me, it’s that I loooooove using pantry staples. There’s something so comforting and simple about warming up a bowl of canned soup in the winter that just feels right, which is why this chickpea soup with smoky shrimp is one of my favorites to make. It’s like my grown-up, slightly fresher version of soup in a can. Pureeing the chickpeas creates a smooth, creamy texture, and the tahini, apple, and smoked paprika are all surprising – each adds tons of flavor. Skip the shrimp if you’re looking for a veggie option (but, um, maybe don’t because they’re SO good), and if you’re feeling like you want more vegetables, try adding some sauteed greens!