Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.

Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant.

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

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

Taste the soup and adjust the seasoning according to your taste, adding about ¼ teaspoon of salt if needed.

Serve hot with freshly ground pepper and a drizzle of olive oil if desired, and enjoy with crusty bread for dipping.