Begin by puréeing one can of chickpeas along with its liquid in a blender until it reaches a smooth, creamy consistency. This will serve as the base of your Vegan Garlic Chickpea Soup, providing richness and texture. Set it aside while you prepare the other ingredients.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 3 minced garlic cloves and sauté for about 1 minute, stirring frequently, until fragrant but not browned.

Stir in the puréed chickpeas and add the drained second can of chickpeas. Follow this by adding one diced potato, 1 teaspoon paprika, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, a pinch of chili flakes, and season with salt and pepper to taste.

Pour in approximately 4 cups of low-sodium vegetable broth into the pot. Stir well to ensure all ingredients are evenly distributed.

Cover the pot with a lid, increase the heat to medium-high, and bring the soup to a boil. This should take about 5-7 minutes.

Once boiling, reduce the heat to medium-low and let the soup simmer for 25 minutes. Stir occasionally to prevent sticking.

After simmering, taste your soup and adjust the seasoning with more salt, pepper, or chili flakes if desired.

Ladle the soup into bowls and drizzle a little olive oil on top for added richness. Serve your Vegan Garlic Chickpea Soup with warm, crusty bread for dipping.