Soak the chickpeas overnight
Rinse them under running water, fill the bowl again and let them soak for another 1 or 2 hours
Drain and boil in water for 60min or following the cooking time on the packaging
Wash the asparagus. Chop them in small pieces. Steam them for 5 min
In a food processor or a tall container using an immersion blender add all the ingredients: steamed asparagus, cooked chickpeas, Mackerel fish, yogurt.
Blend up until smooth. If needed, add few tablespoons of thinning liquid (breastmilk, baby formula, residual steaming water, broth...) to reach the desired consistency