• 4 large garlic bulbs, cut in half
• 230 ml (7¾ fl oz) olive oil
• 3 tablespoons plain (all-purpose) flour
• 1 litre (35 fl oz/4 cups) vegetable stock
• 120 g (4¼ oz) tinned chickpeas (drained weight)
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• sea salt flakes
• freshly ground black pepper
• 1 squeeze lime juice

Heat the oven to 170°C (325°F/Gas 3). Put the garlic cut-side down in an ovenproof pan. Add 200 ml (7 fl oz) of the olive oil and transfer to the oven. After 20 minutes, check the underside of the garlic – the cloves should be golden and starting to caramelise. If the cloves are turning brown too quickly, turn them over and continue cooking until the cloves are very soft. When cooked, lift out with a slotted spoon and carefully remove the cloves from their skins using the point of a knife or a fork.

Remove and discard 90 ml (3 fl oz) of the oil from the pan, put the garlic cloves back in and sprinkle over the flour. Stir over a medium heat, mashing the garlic if necessary with the back of a spoon, until the mixture is smooth. Add the stock, stir, then very gently simmer for 10–15 minutes.

Meanwhile, dry the chickpeas with paper towels and briskly rub in a tea towel (dish towel) to remove as much skin as possible. Combine the cayenne pepper and paprika in a small bowl. Heat the remaining olive oil in a frying pan, add the chickpeas and fry for 10 minutes, or until crisp and golden. Drain in a sieve, transfer to a bowl and then toss with the spices.

Blitz the soup in a blender until creamy. Return to the pan, add the squeeze of lime juice and taste for seasoning. Serve sprinkled with the spiced chickpeas.