In a blender, combine one can of chickpeas along with its liquid. Blend until smooth and creamy, then set aside.

In a medium pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute.

To the pot, add the blended chickpeas, the second can of drained chickpeas, cubed potato, paprika, rosemary, thyme, and chili flakes. Stir well.

Pour in vegetable broth and bring the mixture to a gentle boil.

Once boiling, reduce the heat to medium-low, cover, and let the soup simmer for 25 minutes.

After 25 minutes, taste the soup and adjust seasoning with salt and pepper.

Ladle the warm soup into bowls, drizzle with olive oil, and sprinkle with freshly ground pepper.