Recipe description
August 2, 2026
One-Pot Adzuki Bean Asparagus Kitchari with Harissa
A fiber-rich, plant-forward kitchari with asparagus, adzuki beans, and warming harissa
High Fiber
Budget Friendly
Whole Grains
91%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fermentable fiber and plant-based protein from adzuki beans and asparagus.
- Combines diverse plant foods, herbs, spices, and aromatics in one satisfying meal.
- Provides a balanced mix of legumes, vegetables, healthy fats, and slow-digesting carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, red
1
cup
Asparagus, green
200
gram
Harissa paste
2
tablespoon
Onion
1
piece
Garlic
2
clove
Ginger
1
tablespoon
Seed, cumin
1
teaspoon
Turmeric
1
teaspoon
Oil, coconut
1
tablespoon
Vegetable broth
2
cup
Salt
0.5
teaspoon
Lemon juice
1
tablespoon
Cilantro
2
tablespoon
Instructions
1
Rinse adzuki beans and soak in water for 2 hours or overnight. Drain and set aside.
2
Heat coconut oil in a large pot over medium heat. Add chopped onion, garlic, and ginger. Sauté until fragrant and softened, about 5 minutes.
3
Add cumin, turmeric, and harissa paste. Stir for 1 minute to release aromas.
4
Add soaked adzuki beans and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
5
Add trimmed asparagus spears. Continue simmering for 10-15 minutes until beans are tender and asparagus is just cooked.
6
Season with salt and a squeeze of fresh lemon juice. Stir gently to combine.
7
Garnish with chopped fresh cilantro before serving.
More Recipes For Your Gut
Nutrition
520 kcal
Calories
21 g
Protein
72 g
Carbohydrates
17 g
Fiber
9 g
Sugar
18 g
Fat
7 g
Saturated fat
1.7 g
Salt
FAQ
How many servings does this kitchari make?
The recipe makes 2 servings.
Do the adzuki beans need to be soaked?
Yes. Soak them for at least 2 hours or overnight, then drain and rinse before cooking.
How can I tell when the adzuki beans are done?
They should be tender when pressed or bitten. If they remain firm, continue simmering and add a little water or broth as needed.
Can I make this kitchari less spicy?
Yes. Reduce the harissa or use a mild variety. You can add more after cooking if needed.
Can I use canned adzuki beans?
Yes. Drain and rinse them, then add them with the asparagus during the final 10 to 15 minutes so they do not become mushy.
When should the asparagus be added?
Add it after the beans have simmered for 30 minutes. Cook for another 10 to 15 minutes, until tender but still slightly firm.
Is this recipe vegan and gluten-free?
It is vegan and naturally gluten-free when the vegetable broth and harissa used are certified or labelled gluten-free.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and eat them within 2 to 3 days. Reheat thoroughly before serving.
Can this dish cause digestive discomfort?
Beans can cause gas or bloating for some people. Start with a small portion, soak and rinse the beans well, and increase portions gradually if needed.
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