Begin your journey to a comforting bowl of Vegan Garlic Chickpea Soup by blending one can of drained chickpeas along with its liquid in a blender. Blend until smooth and creamy, which should take about 1-2 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat for about 1 minute. Once hot, add the minced garlic and sauté until fragrant and golden, stirring constantly to prevent burning.

Stir in the blended chickpeas, the other can of drained chickpeas, diced potato, paprika, dried rosemary, dried thyme, and chili flakes. Mix everything well.

Pour in 2 cups of low-sodium vegetable broth, stirring gently to combine all elements thoroughly in the pot.

Cover the pot and increase the heat to medium-high, bringing the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 25 minutes.

After simmering, taste your Vegan Garlic Chickpea Soup and adjust seasoning with salt and fresh black pepper, as desired. Serve hot, garnished with a drizzle of olive oil and a pinch of freshly cracked pepper.