In a blender, combine one can of chickpeas along with its liquid. Blend until smooth and creamy, about 30 seconds. Set aside.

In a medium pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 4 minced garlic cloves and sauté for about 1 minute until fragrant but not browned.

Stir in chickpea purée, drained chickpeas, and 1 cubed potato. Add paprika, rosemary, thyme, chili flakes, and black pepper. Cook for 2 more minutes.

Pour in 4 cups of broth, stirring until well mixed. Bring to a gentle boil, then reduce heat and simmer uncovered for about 25 minutes.

After 25 minutes, mash some chickpeas against the pot's sides to thicken the soup texture while keeping hearty chunks. Stir occasionally.

Taste and adjust seasoning, adding salt, pepper, or spices as needed for a well-rounded flavor.

Ladle soup into bowls, drizzle with olive oil, and garnish with fresh herbs or chili flakes.