Start by puréeing one can of rinsed chickpeas along with its liquid in a blender or food processor until smooth.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.

Add the puréed chickpeas, the drained contents of the second can of chickpeas, and one diced large potato. Sprinkle in paprika, rosemary, thyme, and chili flakes, mixing well.

Pour in 2 cups of low-sodium vegetable broth, cover the pot, and bring to a boil over medium-high heat for 6-8 minutes.

Reduce the heat to medium-low and let the soup simmer for 25 minutes, stirring occasionally until the potatoes are tender.

After 25 minutes, adjust the seasoning with salt and pepper to taste, and serve hot, drizzled with olive oil.