Blend the chickpeas: In a blender, combine one can of chickpeas along with its liquid and blend on high until smooth.

Sauté the garlic: Heat a medium pot over medium heat and add olive oil. Once shimmering, add minced garlic and sauté for about 1 minute until fragrant.

Combine ingredients: Stir in the blended chickpeas, drained chickpeas, and cubed potatoes into the pot with spices.

Add the broth: Pour in enough broth to cover all ingredients in the pot, stir thoroughly.

Simmer gently: Cover and bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes, stirring occasionally.

Taste and adjust flavors: After 25 minutes, taste the soup and adjust seasoning as necessary.

Serve and enjoy: Ladle soup into bowls, garnish with olive oil and pepper, and serve hot with crusty bread.