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If you don't have a blender, an immersion blender or a food processor would also work.
Toast garlic in medium saucepan over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Remove garlic from saucepan and let cool slightly. Once cool enough to handle, peel garlic then return to now-empty saucepan along with chickpeas and their liquid and broth. Bring to simmer and cook over medium-low heat, stirring occasionally, until chickpeas begin to break down, 5 to 7 minutes.
Process soup in blender until smooth, about 2 minutes. Return soup to now-empty saucepan and 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.)
Ingredient Note: Make It Your Way