Cooking Instructions

• Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
• Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.
• Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
• Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
• Taste the soup and adjust the seasoning according to your taste.
• Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don't skip crusty bread for dipping!