Purée one can of chickpeas with its liquid in a blender until smooth.

Sauté minced garlic in olive oil over medium heat for about 1 minute until fragrant.

Combine the puréed chickpeas, the second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and freshly cracked pepper in the pot.

Pour in the vegetable broth and give it a good stir. Cover and increase the heat to medium-high until the soup starts to boil, about 6-8 minutes.

Simmer the soup on medium-low heat for 25 minutes, stirring occasionally, until the potatoes are fork-tender.

Adjust the seasoning to taste with additional salt and black pepper. Serve hot, drizzling a little olive oil over each bowl.