Chickpea and Asparagus Soup
(1)
50 minutes
Adding orzo, a rice-shaped pasta, to this tasty soup makes it deliciously filling. For a main meal, serve with a little strong-flavoured cheese and some warm, crusty bread.
Elaine Russell
1 person made this
Ingredients
Serves: 4
- 1 can (about 400g) chickpeas, drained and rinsed
- 1 onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 litre salt-reduced chicken or vegetable stock
- 150g asparagus, trimmed and cut into bite-sized pieces
- 3/4 cup (170g) orzo or risoni
- pepper to taste
- finely pared zest of 1 lemon, in shreds
- 2 tablespoons chopped parsley
- 1 lemon, cut into wedges, to serve
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Put the chickpeas, onion, garlic and stock in a saucepan and bring to the boil. Reduce the heat to low and simmer for 20 minutes or until the chickpeas are starting to fall apart.
- Ladle about one-third of the soup into a blender or food processor and purée it until smooth. Return the puréed soup to the pan and bring back to simmering point. Add the asparagus, cover with a lid and cook gently for 5–6 minutes or until the asparagus is just tender.
- Meanwhile, cook the orzo in a large saucepan of boiling water according to the packet instructions. Drain the pasta and add it to the soup, with pepper to taste.
- Put the lemon zest and parsley in a small bowl and mix together. Top each bowl of soup with a small spoonful of the lemon and parsley mixture and serve immediately, offering lemon wedges so that the juice can be added to the soup to taste.
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Reviews and Ratings
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Reviews in English (1)
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very easy to make, was tasty, I won't use as much risoni next time. - 17 Apr 2010
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