Roasted Zucchini and Chickpea Soup
(Inspired by and modified from Bittersweet Blog)
2 medium zucchini, sliced thickly and quartered
2 medium onions, coarsely chopped
1 28 ounce can chickpeas, rinsed and drained
4-5 cloves garlic, unpeeled
2-3 Tablespoons olive oil
Salt and black pepper
5 cups stock or broth
1) Spread the coarsely chopped onions, sliced/quartered zucchini, unpeeled garlic cloves and drained chickpeas onto two baking sheets (Note: for easier cleanup, you can cover the baking sheets with foil beforehand). Lightly drizzle everything with the olive oil, and then season with several dashes of salt and black pepper.
2) Place in a 400F oven for 35-40 minutes, until the vegetables are well-softened, browned in places, and beginning to blacken at the edges.
3) Let the veggies cool slightly, and then peel and mince the garlic cloves. While doing this, bring the 5 cups of stock or broth to a boil in a large stock pot. Add the minced garlic and the rest of the roasted vegetables to the pot, simmer for 5-10 minutes. Serve immediately, with optional bread or crackers.