Step 1

Drain only one of cans of chickpeas and pour the second one with its liquid into a blender. Purée until smooth.

Step 2

Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 45/60 seconds, or just until fragrant.

Step 3

Add the puréed chickpeas, the second can of drained chickpeas, the potato, parprika, thyme, rosemary, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.

Step 4

Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Then turn the heat down to medium low and allow it to simmer for 25 minutes, stir occasionally.

Step 5

Taste and adjust the seasoning according to your liking (it depends mostly on the salt content of your broth, I added about ¼ tsp of salt).

Step 6

Serve hot with freshly ground pepper, a drizzle of olive oil if you wish, and delicious crusty bread for dipping!