Baked garlic and chickpea soup is spicy, flavourful and very enjoyable, especially during winter. If you have never made roasted garlic, you should try the following recipe: place the heads of garlic with their ends cut off on baking paper, add some oil, salt and pepper, wrap up the baking paper and bake for an hour. The garlic cloves will turn sweet and soft.
- 1 can chick peas
- 800 ml chicken or vegetable soup stock
- 2 onions, chopped
- 3-4 tablespoons oil
- Several twigs of rosemary and savory
- 200 ml sweet cooking cream
- 4 heads garlic
- 2-3 tablespoons lemon juice
- Salt and pepper to taste
Saute the onions in oil at medium heat with some salt and pepper. When the onions are soft, add the bunches of herbs and stir. Add the roasted garlic by pressing out the cloves. Sauté mixing often.
Add the potatoes and the soup stock, and cook until the potatoes are almost fully cooked. At this point add the chick peas as well and cook until soft. Remove the herbs and allow the soup to cool sligthy.
Cream the soup using a hand blender and add the cooking cream. Mix well. Add lemon juice, salt and pepper to taste.