Yes, there is a lot of garlic in this soup but the roasting mellows its flavour.
Heat the oven to 170°C (325°F/Gas 3). Put the garlic cut-side down in an ovenproof pan. Add
Remove and discard
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.
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