1-First, pour one can of chickpeas with its liquid into a blender and purée until smooth to create a creamy base for your garlic chickpea soup.

2-Second, heat 1 tablespoon of olive oil in a pot over medium heat and sauté the 3 large garlic cloves for about 1 minute until fragrant, building that essential garlic flavor.

3-Third, add the puréed chickpeas, the second can of drained chickpeas, the 1 large potato (diced), 1 teaspoon paprika, 1 teaspoon dried rosemary, ½ teaspoon dried thyme, ¼ teaspoon chili flakes, salt, and black pepper to taste, then stir well to combine everything.

4-Fourth, pour in the 2 cups (480 ml) of vegetable broth and stir again to ensure all ingredients are mixed.

5-Fifth, cover the pot, bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally until the potatoes are tender.

6-Sixth, adjust seasoning as needed and serve hot with a drizzle of olive oil and fresh ground pepper, accompanied by crusty bread for a complete meal.