6 tablespoons olive oil, divided, plus more for drizzling 8 cloves garlic, thinly sliced 1 tablespoon fresh thyme leaves, minced 1/2 teaspoon red pepper flakes, plus more for garnish 3 15 ounce cans chickpeas, rinsed and drained 4 cups good vegetable broth, preferably homemade Kosher salt, to taste Sherry vinegar, to taste
Add 3 tablespoons olive oil, garlic, thyme, and pepper flakes to a large straight-sided sauté pan or Dutch oven. Cook over medium heat, stirring occasionally, until the aromatics begin to sizzle but have yet to brown. Add the chickpeas, and cook 2 more minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat and simmer 30 minutes.
Add remaining 3 tablespoons olive oil. Blend until smooth with an immersion blender, or carefully transfer to a standing blender. Season to taste with salt and sherry vinegar, starting with 1 teaspoon each and adding more until the soup tastes balanced.
Ladle into bowls, and garnish with a drizzle of olive oil and a pinch of red pepper flakes.