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Asparagus and Chickpea Soup

What you need

  1. 1 cup dry chickpeas (garbanzo beans) soaked overnight
  2. 1/2 - 1 bunch fresh asparagus
  3. 2 small-medium onions
  4. 6 cloves garlic or more to taste
  5. 2 stalks celery
  6. 1-2 fresh diced tomatoes (about 1 cup with juice)
  7. 4 cups water or broth
  8. 1 1/2 - 2 tsp smoked paprika
  9. Fresh chopped parsley or cilantro
  10. Olive oil
  11. kosher salt & ground black pepper

How to make it

  1. Place soaked beans in a stockpot with water to cover by about 1 inch
  2. Add 1 peeled onion, cut in half and 3 whole peeled garlic cloves
  3. Bring to a boil, reduce heat to medium low and simmer for 1 1/2 to 2 hours until beans are tender
  4. Turn off heat and add 1 tsp kosher salt - let stand one hour or until ready to prepare soup
  5. Drain beans and remove onion and garlic pieces
  6. Mash about 1/4 of the beans with a fork
  7. Cut celery stalks into thirds, remaining onion into quarters and peel remaining garlic cloves
  8. Place in food processor and process to paste
  9. Trim ends of asparagus and cut into 1/2 inch pieces, keeping tips aside
  10. Heat olive oil (1-2 tbl) in a soup pot
  11. Add celery/onion paste and sauté until drying and beginning to brown
  12. Add smoked paprika and 1/2 tsp kosher salt - stir to coat
  13. Add beans, tomatoes and broth and cook until flavors are blended
  14. Add asparagus pieces (holding back tips) and asparagus is tender
  15. Add asparagus tips and cook briefly until tender - taste to adjust seasoning and add parsley or cilantro - serve hot

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