Preheat your oven to 400°F (200°C). Drain and rinse one can of chickpeas, then pat them dry. Toss chickpeas with olive oil, minced garlic, and salt. Roast for 20-25 minutes on a baking sheet until golden and crispy.

In a large pot over medium heat, add a splash of olive oil. Once hot, add chopped onion and minced garlic, and sauté for about 5 minutes until the onion is translucent.

Add the chopped broccoli into the pot with the sautéed onion and garlic. Pour in the vegetable broth. Bring to a boil and then reduce heat to simmer for 10-15 minutes until the broccoli is tender.

Carefully transfer the mixture to a blender and blend on high until smooth. Pour in coconut milk during blending for added creaminess.

Return the blended soup to the pot and heat gently over low heat, stirring occasionally. Taste and season with salt and pepper as needed. Serve warm topped with garlic chickpea croutons.