Start by chopping the onion and mincing the garlic. Having everything ready makes the cooking process smoother and more enjoyable.

In a large pot, heat about two tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 4-5 minutes until translucent.

Then, add the minced garlic and continue to cook for an additional minute, stirring constantly to avoid burning.

Stir in the cumin and paprika, letting the spices bloom in the oil for another minute.

Add the rinsed chickpeas to the pot along with the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Let it cook for about 10-15 minutes, allowing the flavors to meld beautifully.

If you prefer a creamy texture, use an immersion blender to puree a portion of the soup. If you like it chunky, leave it as is.

Add salt and pepper to fit your taste preferences.

Ladle the soup into bowls and serve with lemon wedges on the side.