Broccoli Potato Soup with Roasted Chickpeas.

Ingredients

• ¼ teaspoon pepper
• 1 teaspoon sea salt
• 1 Tablespoon olive oil
• ¼ teaspoon Garam Masala
• ¾ teaspoon sea salt
• ½ teaspoon curry powder
• two 15 ounce cans chickpeas, drained and rinsed
• 2 broccoli crowns, florets removed and chopped
• ¼ teaspoon garlic powder
• 3 Yukon Gold potatoes, peeled and chopped
• one 32 ounce box vegetable broth
• 3 garlic cloves
• 2 Tablespoons olive oil
• 1 medium onion, chopped