Blend one can of rinsed chickpeas with their liquid in a blender until smooth. Set aside.

In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add in 4 minced garlic cloves and sauté for about 1 minute until fragrant and golden.

Carefully stir in the pureed chickpeas, along with one can of drained chickpeas, 2 cubed potatoes, 1 teaspoon of paprika, and 1 teaspoon each of rosemary and thyme. Mix well.

Pour in 4 cups of vegetable or chicken broth, stirring thoroughly to combine all ingredients.

Cover the pot and increase the heat to medium-high until the soup starts to boil, then reduce to medium-low.

Let the soup simmer for about 25 minutes, stirring occasionally to prevent sticking.

Once the potatoes are cooked through, adjust seasoning if needed and serve hot, garnished with olive oil or fresh herbs.