Pour one can of chickpeas with its liquid into a blender and purée until smooth. Set aside.

Heat 1 Tbsp olive oil in a medium pot over medium heat. Add the minced garlic and sauté about 1 minute, just until fragrant, avoiding browning.

Add the puréed chickpeas to the pot, then add the second can of drained chickpeas. Stir to combine.

Add the diced potato, paprika, rosemary, thyme, chili flakes if using, and several grinds of black pepper. Stir well to coat everything with the spices.

Pour in the vegetable broth and stir again, loosening any bits from the bottom of the pot.

Cover the pot with a lid and bring the soup up to a boil over medium-high heat.

Once boiling, lower the heat to medium-low and simmer, covered, for 25 minutes, stirring occasionally.

Remove the lid, taste, and add salt as needed. Adjust black pepper or chili flakes for heat.

Serve hot with a drizzle of olive oil and freshly ground black pepper.