Preheat the oven to 200°C.
Peel and grate your beetroots. Chop the onions and garlic. Set aside.
Rinse your chickpeas and pat dry so they're as dry as possible. Place the chickpeas in a bowl and drizzle over olive oil. Add the garlic powder and salt. Mix thoroughly so all the chickpeas are evenly covered in oil and garlic powder. Place the chickpeas on on a lined baking tray and bake for 20-25 minutes, stirring the chickpeas once or twice while they are baking in the oven (CAUTION - the chickpeas will *pop* so be careful when you stir them!)
While the chickpeas are roasting in the oven, start making the beetroot soup.
Fry garlic and onion in a little bit of olive oil for a minute or until soft, fragrant and translucent. Add the beetroot and fry for 5 minutes or until softened. Add the stock and bay leaves. Simmer for 15 minutes, or until t the grated beetroot have softened.
Once the beetroots are soft, blend the soup until smooth with a stick blender or transfer it to a blender and process until smooth.
Serve the soup with a dollop of horseradish creme, roasted garlic chickpeas and garnish with fresh thyme.