Purée the chickpeas by blending one can of chickpeas, including the liquid, in a food processor until smooth.

Sauté the garlic in a medium pot with olive oil over medium heat until fragrant and golden.

Combine the puréed chickpeas, drained chickpeas, cubed potatoes, paprika, thyme, rosemary, chili flakes, and black pepper in the pot.

Add vegetable broth, stir, and bring the mixture to a full boil.

Reduce heat and let the soup simmer uncovered for about 25 minutes, stirring occasionally.

Taste the soup, adjust seasoning, and serve hot with a drizzle of olive oil.