Asparagus Chickpea Chowder with Polenta Croutons
for the asparagus chickpea chowder
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 tablespoon neutral coconut oil or olive oil
  • 1 large onion - chopped
  • sea salt
  • 2-3 garlic cloves - minced
  • 1 lb asparagus - sliced into bite-sized pieces
  • 2 cups cooked chickpeas (from above)
  • freshly ground black pepper
  • juice from 1 lemon
  • 5 cups hot purified water
  • 6 packed cups spinach
  • 3 cups fresh or frozen green peas
  • chives and/or mint - chopped, for garnish
for the polenta croutons
  • 1 8" x 8" dish of cooked, evenly spread and set polenta (from above)
  • 3 tablespoons neutral coconut, avocado, or grapeseed oil
  • sea salt
  • freshly ground black pepper
to make the asparagus chickpea chowder
  1. Toast the fennel, cumin and coriander seeds in a medium soup pot over medium heat, until fragrant. Grind the spices in a dedicated coffee grinder or mortar and pestle.
  2. Warm the oil in the same soup pot over medium heat. Add the onion and salt and sauté for 5 minutes, until translucent. Add the garlic, asparagus, chickpeas, black pepper, large pinch of salt, and the ground spices and sauté for another 4 minutes. Add the lemon juice and cook for about 1 minute, until absorbed.
  3. Turn up the heat to high, add the hot water and bring to a boil. Reduce the heat to a simmer and cook for 2 minutes. Add the spinach and peas, and stir until spinach is wilted. Remove the pot from heat.
  4. Blend 4 cups of the soup in an upright blender, until smooth, and add it back to the soup pot. Stir to combine thoroughly, taste for salt and adjust if needed. Serve, garnished with fresh herbs and polenta croutons (recipe below). You can also serve this chowder over any leftover millet you might have.
to make the polenta croutons
  1. Preheat oven to 450° F (230° C).
  2. Place the set polenta onto a cutting board by lifting it out by the extended parchment paper edges. Slice into crouton-sized cubes.
  3. Arrange all the pieces on a parchment paper-covered baking tray in one layer. Brush/sprinkle with the oil and toss to coat all sides. Sprinkle with salt and black pepper.
  4. Bake the croutons for 15 minutes. Remove from the oven, flip each piece, and bake for another 15 minutes, until crispy and golden brown at the edges. Remove from the oven and set aside.
Recipe by Golubka Kitchen at