Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, minced garlic, salt, and pepper until well-coated. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.

In a large pot, heat olive oil over medium heat. Add chopped broccoli and sauté for 2-3 minutes until soft. Stir consistently.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes until broccoli is tender.

Use an immersion blender to puree the soup until smooth or partially blend for a chunkier texture.

Adjust seasoning with salt and pepper if needed. Serve in bowls and top with garlic chickpea croutons.