Reserve ½ cup of the drained and rinsed chickpeas. Set aside.
Place the rest of the 3 cans of chickpeas in a food processor or blender and blend until dry and crumbly. Add ¾ cup water into the chickpeas and blend again until slightly smoother.
Put a medium pot over low-medium heat. Add the ¼ cup olive oil and the 1 tsp garlic, and saute the garlic until fragrant (about 3 minutes).
Once the garlic is fragrant, add the 1 tsp cumin, 1 tsp paprika, ½ tsp harissa, 1 tbsp tomato sauce, and salt and pepper to taste. Let cook, stirring occasionally for 2-3 minutes.
Add the 3 ¼ cup water into the pot, cover, and bring to a boil.
Once boiling, add the pureed chickpeas from the blender and 1 tsp mint into the boiling water. Reduce the heat to a simmer and allow the soup to simmer, covered, for about 15 minutes, stirring occasionally.
After 15 minutes, remove the lid. Use an immersion blender to blend the soup until it is thick and creamy and the texture is smooth.
Pour the ½ cup of reserved, whole chickpeas into the soup.
Scoop into a serving bowl and sprinkle with more fresh mint on top. Enjoy!