Heat 2 tablespoons olive oil in a large pot over medium heat.

Add the chopped onion. Sauté, stirring often, until the onion is translucent, about 5 minutes. Watch it so it does not brown.

Add the minced garlic. Cook for 30 to 45 seconds until fragrant. Do not let the garlic burn.

Stir in the drained chickpeas and 1 teaspoon ground cumin. Cook for 2 to 3 minutes to toast the spice and warm the beans.

Pour in 4 cups vegetable broth and bring the mixture to a boil.

Reduce heat and let simmer gently for 15 to 20 minutes to meld the flavors.

Taste and season with salt and freshly ground black pepper.

Use an immersion blender to puree the soup to your desired consistency. Alternatively, blend in batches in a countertop blender and return to the pot.

Ladle into bowls and garnish with chopped fresh parsley. Serve hot.