Preparing the soup and chickpeas

• Preheat the oven to 375℉ (180℃) and line a baking sheet with parchment paper.
• For the roasted chickpeas: Place the rinsed chickpeas of one can into a cloth and dry them well and rub them against your hands to remove the skin.
• Combine the rinsed chickpeas with all the spices (apart from the salt) and olive oil and place them on the baking sheet. Roast for 45-60 minutes or until golden and crispy. Stir once halfway through. Sprinkle with salt.
• For the roasted garlic: Cut the top of the garlic head off, to reveal the garlic cloves. Add into an oven-proof small container and drizzle 1 teaspoon of olive oil on top. Loosely cover with foil.
• Bake for 45-60 minutes or until the garlic cloves have a golden color. Let cool a little.
• For the soup: While the chickpeas and garlic are roasting, heat 2 teaspoons of neutral oil in a large saucepan on medium-high heat. Once hot, add the spices and give it a stir, then add the drained chickpeas (of two cans) and give it another stir.
• Add vegetable broth and a cubed potato, and bring it up to a boil. Reduce to a simmer, cover with a lid and simmer for about 20 minutes or until the garlic is done.
• Blend using a blender or an immersion blender. Squeeze the garlic paste out of their skin and blend it with the soup as well. Taste and add more salt if needed.
• Serve with the crispy, roasted chickpeas, chili oil, and crusty bread if desired.