Chickpea and Asparagus Soup

    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.

    1 person made this

    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

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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.
    4. 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 in English (1)


    very easy to make, was tasty, I won't use as much risoni next time.  -  17 Apr 2010