Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic to the pot and cook for 2-3 minutes, stirring frequently, until fragrant and lightly golden.

Stir in the cumin, smoked paprika, and red pepper flakes, cooking for 30 seconds to toast the spices and release their aromatic oils.

Add the drained chickpeas, stirring to coat them in the aromatic oil and spice mixture. Cook for 2-3 minutes.

Pour in the vegetable broth and bring to a gentle boil. Reduce heat to medium-low and simmer for 10 minutes.

Transfer about half of the chickpeas along with 1-2 cups of broth to a blender. Blend until completely smooth and creamy, then pour back into the pot. Alternatively, use an immersion blender to puree about half the soup.

Stir in the coconut milk and lemon juice, mixing well to combine. Simmer for 3-5 minutes to heat through.

Taste and season generously with salt and black pepper.

Ladle the hot soup into bowls and garnish with chopped fresh parsley, a drizzle of olive oil, and red pepper flakes.

Serve immediately with crusty bread, warm pita, or your favorite crackers.