Instructions
Cook time: 16 minutes
Adapted from the original ATK recipe for Hungryroot.
To develop deep, nuanced flavor from simple ingredients, quick-roast skin-on garlic cloves in a dry saucepan until golden + fragrant. Roasting garlic this way yields mellow, mildly sweet garlic that mimics oven-roasted garlic in a fraction of the time. Finishing with lemon juice + fresh parsley add bright freshness to cut through the rich soup
Heat a pan over med; toast 8 unpeeled garlic cloves, stirring occasionally, until fragrant + skins are just beginning to brown, 5 min; remove garlic from pan + cool slightly; once cool enough to handle, peel garlic + discard skins
Add garlic, 2 containers of chickpeas, chickpea liquid + 2 ½ cups broth to a soup pot + bring to simmer; cook over med-low heat, stirring occasionally, until chickpeas begin to break down, 5-7 min
Process soup in blender until smooth; return to pot + adjust consistency with extra hot broth as needed; off heat, stir in 2 tbsp chopped parsley, 2 tbsp lemon juice + salt/pep then serve
