After making Madhur Jaffrey's Asparagus with Romesco Sauce, I was going to use the leftovers on some roasted potatoes but I got to thinking about other ways to use it. I thought the piquant sauce would liven up a bowl of soup and be a colorful topping. In sticking with the Spanish sauce, I decided to continue the vibe with a saffron and smoked paprika-spiked Chickpea & Garlic Soup. I kept the spices light so as not to compete with the sauce, added carrots, celery and parsley to round it out, and a little lemon to brighten it all up. An excellent way to repurpose the leftover sauce.