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Pdf4 garlic cloves, unpeeled
1 (15-ounce) can chickpeas
1 ¼ cups vegetable broth, plus extra as needed
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1 Toast garlic in large saucepan over medium heat, stirring
occasionally, until fragrant and skins are just beginning to
brown, 3 to 5 minutes. Remove garlic from saucepan and
let cool slightly.
2 Once cool enough to handle, peel garlic and return to
now-empty saucepan; discard skins. Add chickpeas and
their liquid, broth, and oil. Bring to simmer over medium
heat and cook until chickpeas begin to break down, 5 to 7
minutes.
3 Process chickpea mixture in blender until smooth, about
2 minutes, scraping down sides of blender jar as needed.
Return soup to now-empty saucepan and return to brief
simmer over medium heat. Adjust consistency with extra
hot broth as needed. Off heat, stir in parsley and lemon
juice and season with salt and pepper to taste. Serve. (Soup
can be refrigerated for up to 3 days.)