Cooking time

• Heat a large soup pot and add some olive oil. In any case, cover the bottom with a layer. Coarsely chop the whites of the leeks and do the same with the onions. Fry them well and stir occasionally. Add the garlic cloves that you cut in half. When everything is well fried, this can take up to 10 minutes, you can add all the spices. Stir well and let them get really hot and fry. Then you can add the peeled potatoes and the broth. Stir well. Let the soup cook until the potatoes are tender.
  Then puree the soup with a hand blender until smooth. Add a little more broth/water if you find the soup too thick.
• In another frying pan, fry the chickpeas that you drained off in some olive oil over a fairly high heat until crispy. They will half their size when baking. Season them with the smoked paprika and some salt and pepper. Use the chickpeas as a garnish over the soup in the bowls.