Heat the olive oil in a large pot over medium heat and add the chopped onion and carrots. Sauté until the vegetables are softened, around 5-7 minutes.

Stir in the minced garlic and cumin, cooking for an additional 1-2 minutes until fragrant.

Add the drained chickpeas and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for about 20 minutes.

For a smooth finish, use an immersion blender to puree the soup to your desired consistency, or mash the chickpeas slightly with a fork for a chunkier texture.

Season with salt and pepper to taste.

Serve the soup warm, garnished with fresh parsley.