Heat the olive oil in a large pot over medium heat.

Add the minced garlic and chopped onion, and sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Stir in the diced carrots, ground cumin, smoked paprika, and red pepper flakes (if using). Cook for another 2-3 minutes to release the spices' aroma.

Pour in the vegetable broth, and add the chickpeas and diced tomatoes. Stir well to combine.

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.

If desired, stir in the coconut milk for a creamy texture, and cook for an additional 5 minutes.

Taste the soup and adjust the salt and black pepper as needed.

Remove the pot from heat and use an immersion blender to blend the soup partially, leaving some chunks of chickpeas for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

Serve hot, garnished with fresh parsley or cilantro, and accompanied by crusty bread or croutons if desired.