Cheesy cream of broccoli with smoky roasted chickpeas
Roast
Roasting
One of my first and most memorable kitchen disasters—and I mean a truly failed recipe, not just something that needed tweaking—was a vegan broccoli soup that I totally overwhelmed with lemon. I’ve since learned to be judicious in adding acid to my soups, and I love the balance of flavors here. The soup is equal parts garlicky, savory, and cheesy, with a hint of lemon. To add some texture, I top it with sweet and smoky roasted chickpeas. The chickpeas are great in salads or served over savory oats, so you may want to make a double batch! <br /> <br />Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Ashley McLaughlin
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