Roasted Garlic, Cumin & Chickpea Soup
1 large whole garlic head, top trimmed
1 tbsp. olive oil
540 mL (19 fl oz) canned chickpeas, rinsed and drained
946 mL vegetable stock
2 tbsp. canola oil
1 small sweet onion, finely diced
½ tsp ground cumin
3 tbsp. fresh lemon juice
Salt and fresh ground pepper
2 tbsp. fresh parsley, finely chopped
Dried chili pepper flakes (optional)
To roast garlic: Preheat oven to 400F. Drizzle olive oil over each exposed garlic clove. Cover the bulb with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft to the touch. Set aside.
In a large pot, heat oil over medium heat. Add onions and sauté 3-4 minutes until translucent. Add chickpeas and sauté for an additional 2 -3 minutes.
Add cumin and continue sautéing for another 2 minutes.
Add vegetable stock and season with salt and pepper. Continue cooking until broth has come to a boil. Reduce heat to low and simmer for another 5 mins.
Turn off heat and add all of the roasted garlic and lemon juice and puree until creamy. You can adjust the vegetable stock as to how you like the consistency of the soup, thick or thin. Taste to check seasoning.
Pour in soup bowl, drizzle with olive oil, sprinkle with parsley and chilies if you are using.
SERVINGS 4 | PREP & COOK TIME 45 minutes