Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes. Stir frequently so it doesn’t brown.

Add the minced garlic and cook for 30–45 seconds until fragrant.

Stir in the drained chickpeas and the cumin. Cook for 2–3 minutes, stirring, to toast the spice slightly.

Pour in the vegetable broth and turn the heat up to bring the pot to a boil.

Once boiling, reduce to a gentle simmer and cook for 15–20 minutes, allowing flavors to meld and the chickpeas to soften further.

Season with salt and pepper to taste.

Use an immersion blender to puree the soup until it reaches your preferred consistency. For a chunkier texture, puree only half and stir back in the remaining whole chickpeas.

Serve hot, sprinkled with chopped parsley.