Step 1

In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cook for 2 minutes or until fragrant.

Step 2

Add the chickpeas, diced potatoes, and spices. Saute for 2-3 minutes while stirring periodically, then add the vegetable broth.

Step 3

Cover the pot and bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until potatoes are tender.

Step 4

Season with additional salt and pepper if desired.

Step 5

Use an immersion blender to blend soup to desired consistency.

Step 6

Garnish with additional herbs and serve immediately.