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Asparagus and Chickpea Soup
What you need
- 1 cup dry chickpeas (garbanzo beans) soaked overnight
- 1/2 - 1 bunch fresh asparagus
- 2 small-medium onions
- 6 cloves garlic or more to taste
- 2 stalks celery
- 1-2 fresh diced tomatoes (about 1 cup with juice)
- 4 cups water or broth
- 1 1/2 - 2 tsp smoked paprika
- Fresh chopped parsley or cilantro
- Olive oil
- kosher salt & ground black pepper
How to make it
- Place soaked beans in a stockpot with water to cover by about 1 inch
- Add 1 peeled onion, cut in half and 3 whole peeled garlic cloves
- Bring to a boil, reduce heat to medium low and simmer for 1 1/2 to 2 hours until beans are tender
- Turn off heat and add 1 tsp kosher salt - let stand one hour or until ready to prepare soup
- Drain beans and remove onion and garlic pieces
- Mash about 1/4 of the beans with a fork
- Cut celery stalks into thirds, remaining onion into quarters and peel remaining garlic cloves
- Place in food processor and process to paste
- Trim ends of asparagus and cut into 1/2 inch pieces, keeping tips aside
- Heat olive oil (1-2 tbl) in a soup pot
- Add celery/onion paste and sauté until drying and beginning to brown
- Add smoked paprika and 1/2 tsp kosher salt - stir to coat
- Add beans, tomatoes and broth and cook until flavors are blended
- Add asparagus pieces (holding back tips) and asparagus is tender
- Add asparagus tips and cook briefly until tender - taste to adjust seasoning and add parsley or cilantro - serve hot
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