HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

Wine Country Vacation or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776 iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle. Become a Locavore-
Eat Local Foods

Links

Site Map

Legumes (Beans & Peas) Recipes

Basic Preparation
Fava Beans V
Chickpeas V
Easy Beans V

Recipes using prepared beans
Lemon Pea Crostini V
Bean Salad V
Lentil Tabouleh V
Lentil Taco Salad V
Pea Carrot Salad V
Peas with Shallot & Mint V
Summer Green Beans V
Easy Baked Beans
Boston Baked Beans
Fried Lentils V
Lentils Side Dish V
Asparagus & Chickpea Soup V
Fresh Pea Soup V
Lentil Tomato Soup V
Lentil Vegetable Soup V
Split Pea Soup V
Super Split Pea Soup V
Ham & White Bean Soup V
Lentil Sweet Potato Hash V
Red Bean Curry V
White Beans, Cabbage & Caramelized Onions V
Haricot Beans with Chard V
Carnitas Bean Stew
Chili Beans
Lentil Green Bean Stew V
Mung Dal V
Fava Beans with Lamb & Rice
Risotto with Peas & Prosciutto
Spaghetti with Fava Beans & Cherry Tomatoes V
Spaghetti with Favas & Chard V
Poached Salmon with Snow Peas V


Asparagus and Chickpea Soup



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
  • 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

    Questions about this recipe?

©2012 Webdiaries, All Rights Reserved.