Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.

Add chickpeas, cumin, smoked paprika, salt, and pepper. Stir well to coat the chickpeas in the seasonings.

Add vegetable broth and bring to a boil. Reduce heat and let it simmer for about 10–12 minutes.

Use an immersion blender to puree the soup until smooth (or transfer half to a blender and return to the pot).

Tip: Leave a few chickpeas whole if you like a chunkier texture.

Stir in coconut milk and simmer for another 5 minutes. Adjust seasoning and squeeze in fresh lemon juice before serving.

Ladle into bowls and top with chopped parsley and a sprinkle of red pepper flakes if desired.