Instructions

• For creamy texture, blend half of chickpeas until smooth. For thick texture, use potato masher instead.
• Heat 2 tablespoons olive oil in pot over medium-high heat. Add grated garlic and sauté for 1 minute.
• Add diced potatoes and remaining whole chickpeas. Season with salt and pepper and sauté for 2 to 3 minutes.
• Pour in vegetable stock and stir in pureed chickpeas. Mix well.
• Add paprika, dried rosemary, salt, and pepper. Simmer until the potatoes are tender, about 20 minutes.
• Pour into bowl, drizzle 1 teaspoon olive oil, and garnish with chili flakes.
• Serve immediately and enjoy!