Start by opening one can of chickpeas and pouring both the legumes and liquid into a blender. Blend on high until you reach a smooth, creamy consistency that resembles a thick puree.

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

Add the blended chickpeas to the pot along with one drained can of chickpeas, 1 diced potato, 1 teaspoon of paprika, 1 teaspoon of dried rosemary, ½ teaspoon of dried thyme, and a pinch of chili flakes. Stir well for 1-2 minutes.

Pour in 2 cups of low-sodium vegetable broth and stir again. Increase the heat to medium-high and bring the soup to a rolling boil.

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

After 25 minutes, taste the soup, adjusting seasoning with salt and black pepper as needed. Serve hot, garnished with freshly cracked pepper and a drizzle of olive oil.