Blend the chickpeas — Start by blending one can of chickpeas along with its liquid until smooth and creamy. Set aside once done.

Heat olive oil — In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and gently cook it until fragrant, about 1-2 minutes.

Combine ingredients — Stir in the reserved chickpea purée, the drained chickpeas, diced potato, paprika, rosemary, thyme, and red pepper flakes. Season with salt and black pepper.

Pour in broth — Next, add the vegetable broth to the pot and mix well.

Cover and boil — Cover the pot with a lid and bring to a boil over medium-high heat, which should take about 5-7 minutes.

Simmer gently — Lower the heat to medium-low and allow to simmer for about 25 minutes.

Taste and adjust — After simmering, taste the soup and add more salt if desired.

Serve warm — Ladle the soup into bowls and finish with a drizzle of olive oil.