Photo and recipe from The Complete Beans & Grains Cookbook: A Comprehensive Guide with 450+ Recipes by America's Test Kitchen (Published February 2024 by America's Test Kitchen). This book is sure to be a valuable resource for The People of the Bean!

From America's Test Kitchen: "...the standout flavor comes from 17 cloves of garlic. Because the garlic is treated in different ways (broiled with broccoli rabe, dry-toasted still in its skin, and turned into garlic chips to toss with lemon zest and chives for garnish), it practically transforms into three entirely different ingredients. Then lemon juice and chives become a vibrant stir-in to the silky soup served with the crunchy garlic-lemon zest chips."

Serves 4 to 6

• 6 tablespoons extra-virgin olive oil, divided
• 1 pound broccoli rabe, trimmed and cut into 1-inch lengths
• 17 garlic cloves (1 minced, 8 sliced thin, 8 unpeeled)
• 1 teaspoon table salt, divided
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• 3 tablespoons minced fresh chives, divided
• 2 (15-ounce) cans chickpeas, undrained (RG note: or 3 to 4 cups cooked Rancho Gordo Garbanzo beans)
• 2 1⁄2 cups water

1. Adjust oven rack 4 inches from broiler element and heat broiler. Brush rimmed baking sheet with 1 tablespoon oil. Toss broccoli rabe with 2 tablespoons oil, minced garlic, and 1⁄2 teaspoon salt, then spread in even layer over prepared sheet. Broil until exposed leaves are well browned, about 2 minutes. Toss to expose unbrowned leaves, then return sheet to oven and broil until most leaves are well browned and stalks are crisp-tender, about 2 minutes; set aside.

2. Cook remaining 3 tablespoons oil and sliced garlic in large saucepan over medium heat, stirring constantly once garlic starts to sizzle, until garlic is light golden, 3 to 5 minutes. Using slotted spoon, transfer garlic to bowl and toss with lemon zest and 1 teaspoon chives. Set aside.

3. Carefully wipe out saucepan. Toast unpeeled garlic in now-empty saucepan over medium heat until skins are beginning to brown, about 5 minutes. Remove from saucepan and let cool. Peel garlic, then return to now-empty saucepan along with chickpeas and their liquid, water, and remaining 1⁄2 teaspoon salt. Bring to simmer and cook over medium-low heat until chickpeas begin to break down, 5 to 7 minutes.

4. Working in batches, process soup in blender until smooth, about 2 minutes. Return soup to again-empty saucepan, stir in broccoli rabe, and adjust consistency with extra hot water as needed. Cook over medium heat until warmed through, about 2 minutes. Stir in lemon juice and remaining chives. Serve with garlic chips.

 “The Complete Beans & Grains Cookbook: A Comprehensive Guide with 450+ Recipes by America's Test Kitchen.” Text and photograph copyright © 2024 by America's Test Kitchen.