Spicy Chickpea and Potato Soup

I've been cooking a lot of late, but nothing entirely new: a week where everything I cooked had cilantro green sauce in it, a lot of cooking from recipes, etc. But I finally made up a new recipe, and it is one of my favorite new recipes ever.

Spicy Chickpea and Potato Soup

4 cans chickpeas, rinsed well and drained
3 medium-large red potatoes, peeled and diced
1 very large sweet onion, diced
1 large red bell pepper, diced
3 cloves of garlic, chopped
6 oz. tomato paste
4 1/2 cups water (approximate)
1 tsp sweet Pimenton de La Vera (smoked paprika)
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 to 1 tsp black pepper
VERY SMALL dash cayenne
3 tbsp olive oil
salt to taste

In the bottom of a large pot, saute the onions and bell pepper in the olive oil until the onions are translucent and beginning to be soft, about 7 minutes. Add the garlic and the Pimenton de La Vera, and cook until fragrant, about one minute. Add the chickpeas, 3 cups of water, potatoes, and spices. Bring to a boil; turn the heat down to a low simmer and simmer covered about 2 hours, stirring occasionally, until the potatoes are soft but still in cubes. You will probably have to add the rest of the water after about an hour and a half. Serve immediately with good crusty bread.

Serves about 5 as a main dish.