Pour one full can of chickpeas along with all of its liquid into a blender. Blend until completely smooth with no lumps. Set aside. This puree creates the thick, velvety base of the soup without any cream.

Heat olive oil in a medium pot over medium heat. Add the freshly minced garlic and saute for about 1 minute, stirring constantly, until fragrant and just lightly golden at the edges. Keep the heat at medium-low. Burnt garlic creates bitterness that cannot be corrected, so do not walk away from the pot.

Add the chickpea puree, drained whole chickpeas, cubed potato, paprika, rosemary, thyme, red pepper flakes, and black pepper to the pot. Stir everything together until fully combined. Pour in the vegetable broth and stir again until fully incorporated.

Cover the pot and increase heat to medium-high to bring the soup to a boil. Once boiling, reduce heat to medium-low and simmer gently for about 25 minutes, stirring occasionally to prevent sticking. Start testing the potatoes with a fork at the 15-minute mark. They should be tender but still hold their shape.

Taste and adjust seasoning. Add about 1/4 tsp of salt if needed depending on your broth. Ladle into bowls, drizzle with olive oil, and finish with freshly cracked black pepper. Serve hot.